Shrimp Tempura with Dipping Sauce
Delight your taste buds with this irresistible Shrimp Tempura with Dipping Sauce recipe, a perfect combination of delicate, crispy batter and flavorful umami-rich sauce. Large, tender shrimp are coated in a light, ice-cold batter made from all-purpose flour, cornstarch, and baking powder, then fried to golden perfection for the ultimate crunch. The secret to the airy texture lies in the lumpy batter and chilled ingredients, ensuring a delicate, tempura-style coating every time. Paired with a quick and savory homemade dipping sauce featuring soy sauce, mirin, and dashi, this dish is a restaurant-quality appetizer you can recreate in just 35 minutes. Whether you're cooking for a dinner party or treating yourself, this shrimp tempura is a showstopper that’s best served fresh and hot for maximum crispness. Perfect for seafood lovers and tempura enthusiasts alike!
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Recipe Information
Ingredients
- 16 pieces Shrimp (large, peeled and deveined, tails on)
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.25 cups Ice-cold water
- 1 piece Egg (large, cold)
- 4 cups Vegetable oil (for frying)
- 0.25 cup Soy sauce
- 0.25 cup Mirin (sweet rice wine)
- 0.25 cup Dashi or chicken broth
- 2 tablespoons Grated daikon radish (optional, for dipping sauce)
Instructions
Clean and prepare the shrimp, leaving the tails on. Make small incisions along the shrimp's torso to prevent curling during frying. Pat dry with paper towels.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
In a separate bowl, lightly beat the egg. Add the ice-cold water to the egg and mix gently to avoid warming the mixture.
Slowly add the egg-water mixture to the dry ingredients, stirring with chopsticks or a fork to create a lumpy batter. Do not overmix—it’s okay if small lumps remain, as this helps create a light texture.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Test the oil by dropping a small amount of batter into it—it should sizzle and rise to the surface immediately.
Dust the shrimp lightly with flour to help the batter adhere. Then dip each shrimp into the batter, ensuring it’s evenly coated.
Carefully lower the battered shrimp into the hot oil, frying in small batches to avoid overcrowding. Fry for 2–3 minutes per batch, until golden and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
For the dipping sauce, combine the soy sauce, mirin, and dashi (or chicken broth) in a small saucepan. Bring to a gentle simmer, then remove from the heat. Optionally, stir in grated daikon radish for extra flavor.
Serve the shrimp tempura hot alongside the prepared dipping sauce. Enjoy immediately for optimal crispness.
Nutrition Facts
Calories |
9279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 953.2 g | 1222% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 27.9 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1118 mg | 24% | |
*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.
