Shrimp Tempura
Delight your taste buds with the irresistible crunch of homemade Shrimp Tempura! This classic Japanese dish features succulent shrimp, coated in a light and airy batter made from a blend of all-purpose flour, cornstarch, and cold sparkling water for an extra crisp texture. Fried to golden perfection in hot oil, each piece delivers a satisfyingly crispy bite without being greasy. The secret to this recipe lies in ensuring the batter remains slightly lumpy and using fresh, cold ingredients to achieve the signature light crust. Paired with a zesty soy-wasabi dipping sauce and a squeeze of fresh lemon, this dish is the ultimate appetizer or main course. Ready in just 25 minutes, this Shrimp Tempura recipe is perfect for both casual meals and special occasions. Serve hot with a side of grated daikon for added authenticity, and get ready to impress! Keywords: Shrimp Tempura, crispy tempura batter, Japanese appetizer, easy tempura recipe, homemade dipping sauce.
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Recipe Information
Ingredients
- 16 pieces Large shrimp
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 cup Cold sparkling water
- 4 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Grated daikon
- 4 pieces Lemon wedges
Instructions
Peel and devein the shrimp, leaving the tails intact. Make small incisions on the stomach side of each shrimp to prevent curling while frying.
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
Add the cold sparkling water to the flour mixture gradually, gently mixing until just combined. The batter should be slightly lumpy.
Heat the vegetable oil in a deep, heavy-bottomed pan or deep fryer to 350°F (175°C).
Dip each shrimp into the batter, ensuring it's completely coated, and then gently shake off any excess.
Carefully place the shrimp in the hot oil, frying a few at a time to avoid overcrowding, until they are golden brown and crispy, about 2-3 minutes.
Use a slotted spoon or tongs to remove the shrimp from the oil, and drain them on a paper towel-lined plate.
In a small bowl, mix the soy sauce, wasabi paste, and grated daikon to create a dipping sauce.
Serve the shrimp tempura hot with the dipping sauce and lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
