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–+ servings

Chef John's Shrimp Tempura

Chef John's technique for shrimp tempura produces a light, crispy coating that can be used for a variety of other meats and vegetables. Perfect for an appetizer!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 12 large shrimp peeled and deveined
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 large egg lightly beaten
  • 1 cup ice-cold water
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Vegetable oil for deep frying
  • Optional Dipping Sauce: ¼ cup soy sauce 2 tbsp mirin, 1 tsp grated ginger

Method
 

  1. Pat the shrimp dry with paper towels, leaving the tails intact. Make 2 small slits on the underside to prevent curling.
  2. In a bowl, whisk the egg with ice-cold water until frothy. Add flour, cornstarch, baking powder, and salt—stir lightly. Do not overmix; a few lumps are okay.
  3. Fill a heavy pot or fryer with oil (about 2 inches deep). Heat to 350°F (175°C).
  4. Dip each shrimp into the batter, letting excess drip off. Carefully lower into hot oil, frying 2–3 at a time for 2–3 minutes until golden and puffy.
  5. Transfer to a wire rack or paper towel–lined plate. Repeat with remaining shrimp. Serve immediately with dipping sauce.
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