Easy Japanese Shrimp Tempura
Easy Japanese Shrimp Tempura. Delicious Japanese battered shrimp deep fried and paired with a tasty sweet Tsuyu sauce. This recipe is amazingly simple, easy and quick compared to other tempura recipes and doesn’t require panko breadcrumbs. Great as a side dish or main for lunch or dinner especially when paired with rice and veggies. I’m going to show you how to make shrimp tempura with minimal steps! So now you can have shrimp tempura at home!
- 25 shrimps black tiger kind is recommend
- 2 cups vegetable oil
Shrimp tempura batter:
- ⅓ cup potato starch
- ⅓ cup cake flour
- ¼ tsp salt
- ½ cup water
Shrimp Tempura Sauce:
- ¼ cup Tsuyu concentrate soup base
- ¼ cup water
In a large mixing bowl, add the dry ingredients of your batter first and whisk well. Then add the water and whisk until well combined.
Wash your shrimp and peel away the whole shell or most of it except for the tail (it’s up to you). Then rinse again and pat dry with a clean towel. Add the shrimp into the batter and mix, ensuring your shrimp is well coated.
In a pot filled with oil set over medium heat, place a wooden chopstick into the hot oil. When you see bubbles form at the end of the chopstick, it’s time to fry. Carefully lower your battered shrimp one at a time into the hot oil. Once you’ve lowered 5-6, use your tongs or tweezers to move them around so they don’t stick to the bottom of the pot. Repeat this process for the remaining of your shrimp. Fry shrimp until they are pink and curled, about 2 minutes on each side.
Remove fried shrimp from hot oil and transfer to a cooling rack or plate with paper towel.
In a small bowl, whisk together your Tsuyu soup concentrate with water. Serve with hot shrimp tempura and enjoy!
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
- Buy easy peeled deveined shrimp. This will make the whole process even faster for you! A lot of western grocers carry this kind of shrimp.
- Pat dry your shrimp to remove moisture. This will help the batter stick better to the shrimp. But if you happen to skip this step, that’s totally fine. The batter will still stick.
- Whisk the dry ingredients of the batter first before adding water. This allows for even distribution of the flour, potato starch and salt.
- No need to dip and batter each shrimp one at a time. Just throw them all into the batter!
- Use kitchen tweezers to help you pull the shrimp out of the batter. Kitchen tweezers are better than tongs as they are smaller in surface area so they won’t remove so much of the batter when you’re pinching them.
- Make sure the oil is hot enough before you begin frying. To check this, place a wooden chopstick into the oil and look for bubbles.
- Fry the shrimp on each side for only 1-2 minutes on each side until it’s curled and pink. Once you see this, remove from the hot oil immediately.
- Transfer hot shrimp to a cooling rack or a paper-towel lined plate first. This will help remove any excess oil which makes them soggy.
Calories: 20kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg