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Shrimp Tempura
Light and crispy, this homemade Shrimp Tempura is surprisingly simple to make! Coated in a simple batter and then fried, you’ll be making this crunchy tempura shrimp in no time with these easy-to-follow steps.
Course
Appetizer, Main Course
Cuisine
Japanese
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Author
Carmy
Equipment
Dutch oven
Ingredients
oil
for frying
For the Shrimp
20
tiger prawns
around 1 lb
1
tbsp
mirin
potato starch
for dusting, approximately 1 tbsp
For the Tempura Batter
1
cup
all purpose flour
1
large
egg
cold
1
cup
ice cold water
Instructions
Prepare the shrimp by peeling it and deveining it as needed. I keep the tail on.
Straighten the shrimp by cutting small slits on the underside (curved side) of the shrimp. Around 3 to 4 slits are needed.
Add the shrimp to a shallow plate and add the mirin. Let the shrimp marinate in the fridge for up to 15 minutes.
Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
Prepare the tempura batter by mixing together the flour, egg, and ice water.
Lightly dust the shrimp with potato starch before dipping the shrimp into the batter.
Add the batter-coated shrimp into the hot oil and allow the shrimp to cook for 2 to 3 minutes in small batches.
Transfer the fried shrimp to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.