How To Make Shrimp Tempura



A nice shrimp tempura recipe to try !
  • 1 packet jumbo shrimps (tails optional)
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1 tsp garlic paste
  • 1 tsp chili sauce
  • 1/2 tsp herb and garlic powder
  • 1/4 tsp chili flakes
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1 tsp hot sauce (optional)
  • 1/4 tsp white pepper
Quantity of ingredients may be increased for taste and shrimp preference.

  • 2 tbsp corn flour
  • 1 tbsp all purpose flour
  • 1/4 tsp baking powder
  • pinch of salt
  • pinch of black pepper
  • 1 whole egg
  • 1 tsp cold water
Wash shrimp and remove tails under running hot water, drain and keep in a bowl. Add all the marinade ingredients, mix well. Marinate overnight, covering the bowl with plastic wrap, making sure all shrimp stay immersed in marinade. Make batter at the time of frying, mix well to remove lumps. Coat shrimp in batter and fry until golden brown. The shrimp tempura recipe is ready to serve with fries and Thousand Island sauce/tartar/chili sauce.

Shrimp Tempura Dipping Sauce Recipe

Shrimp Tempura Dipping Sauce Recipe


* 1 cup dashi soup stock
* 1/4 cup mirin
* 1/4 cup soy sauce
* 1/2 tbsp sugar

Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil. The shrimp tempura recipe of dipping sauce is ready !

Cooking Japanese Shrimp Tempura

Cooking Japanese Shrimp Tempura

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.
For example, tempura banana and tempura ice cream are tasty!

Basic Steps for Cooking Tempura:
1. Prepare the ingredients eg.shrimp
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree.
4. Lightly dip ingredients say shrimp in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Shrimp Tempura is best served hot.

Shrimp Tempura Recipe 4

Shrimp Tempura Recipe 4
An amazing shrimp tempura recipe ...try this !

* 1 egg yolk, beaten
* 1 1/2 cups ice water or very cold club soda
* 1 cup all-purpose flour or rice flour
* 1 1/2 lbs large shrimp, peeled


1.Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
2.Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
3. Butterfly the shrimp by cutting them almost all the way though along their backs.
4.Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
5.Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
6.Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. The shrimp tempura recipe is ready to serve immediately....enjoy it !

Shrimp Tempura 3

Shrimp Tempura Recipe 3

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder


1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. The shrimp tempura recipe is ready to serve warm. Nice ! Enjoy it !

Shrimp Tempura with Soy Sake Dipping Sauce

Shrimp Tempura with Soy Sake Dipping Sauce

Dipping sauce:

* 1 cup soy sauce
* 1/4 cup sake
* 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
* 1 tablespoon chopped fresh ginger
* 2 tablespoons chopped fresh cilantro leaves


* 1 pound large shrimp, peeled and deveined
* 1 cup rice flour, plus 1 cup for dusting
* 1 cup cold seltzer water
* 1 egg yolk
* 1 tablespoon sesame oil, optional
* Vegetable oil, for frying
* Kosher salt


Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. The shrimp tempura recipe is ready....! Enjoy !