Demystifying Shrimp Tempura: A Step-By-Step Guide to Making This Classic Japanese Dish

Shrimp tempura is a staple of Japanese cuisine that has become popular worldwide. The light, crispy battered shrimp is iconic, but the process of making tempura can seem intimidating to the home cook. Fortunately, making shrimp tempura from scratch is easier than you think!

In this comprehensive guide, I’ll walk you through everything you need to know to make restaurant-quality shrimp tempura at home You’ll learn about the origins of tempura, the key ingredients and techniques, and step-by-step instructions for frying up the perfect batch of crispy, flavorful shrimp tempura.

What is Shrimp Tempura?

Shrimp tempura refers to shrimp that has been coated in a light Japanese batter and then deep fried The batter is made from simple ingredients like flour, eggs, and ice water When fried, the batter puffs up and becomes ethereally light and crispy.

Tempura batter seals in the moisture and flavors of the shrimp, while also providing a delicate, crunchy exterior. Shrimp tempura is often served with a dipping sauce and makes a tasty appetizer, main course, or addition to sushi rolls.

While we associate tempura foremost with Japanese cuisine, its origins are actually disputed Some believe tempura came to Japan from Portuguese missionaries in the 16th century, while others argue it originated completely independently in Japan

Regardless of its exact origins, tempura became popularized in Japan during the Edo period through Tokyo-style tempura street vendors. Today, it remains an important part of the culinary tradition, showcasing Japanese cooking techniques. Master chefs dedicate years to perfecting the art of creating flawless tempura.

The Essential Ingredients

Part of the charm of tempura is that it transforms humble ingredients into something special through proper technique. Just three main ingredients go into traditional shrimp tempura batter:

• Flour – Typically all-purpose flour. Bread flour or rice flour also work well.

• Eggs – Whole eggs contribute richness. Using just yolks or whites affects the texture.

• Ice water – Chilled water keeps the batter light. The water bonds with the flour instead of the proteins bonding to each other.

Beyond the batter, you’ll also need:

• Oil for frying – Vegetable, peanut, or canola oil with a high smoke point.

• Shrimp – Raw, peeled, deveined shrimp with tails left on.

• Flaky salt – To season after frying.

Additionally, you can serve the shrimp tempura with:

• Dipping sauce – Ponzu, tentsuyu, Sriracha mayo, etc.

• Garnishes – Grated daikon radish, scallions, sesame seeds.

Now let’s discuss the vital techniques needed to execute perfect shrimp tempura.

Mastering the Technique

While tempura batter comes together quickly, proper technique is crucial to creating that signature light, lacy crust. Follow these tips when making your shrimp tempura:

1. Keep the batter cold

The batter must remain chilled to prevent gluten formation, which would make the coating tough. Make the batter first and let it rest in the fridge. Use ice water and don’t let the batter sit out too long before frying.

2. Mix the batter lightly

Overmixing activates gluten and makes the batter dense. Mix just until the flour is barely incorporated into the wet ingredients. The batter should have lumps.

3. Work in small batches

Fry just a few pieces at a time so the oil temperature doesn’t drop too much. Let the oil return to temperature between batches.

4. Prevent batter saturation

Don’t soak the shrimp in the batter. Quickly dip each one just until coated, letting excess drip off. Breading them individually leads to a delicate coating.

5. Fry at the right temperature

Heat the oil to 350-375°F. Too low, the coating won’t crisp up. Too high, the exterior scorches before the inside cooks.

6. Don’t crowd the fryer

Frying too many pieces at once cools down the oil and causes the batter to absorb oil instead of getting crisp.

7. Work quickly!

Once battered, immediately fry the shrimp. Any delay leads to doughy, heavy tempura.

Next, let’s go through the entire cooking process step-by-step.

How to Make Shrimp Tempura – Step-By-Step

Follow these instructions to fry up a flawless batch of light, crispy shrimp tempura.

Gather the ingredients:

• Shrimp – 1 pound, peeled, deveined, tails on
• Flour – 1 1⁄2 cups
• Egg yolks – 2
• Egg whites – 2
• Ice water – 1 1⁄4 cups
• Vegetable oil – 2 cups
• Batter accessories – Chopsticks or tongs for coating, spider for frying
• Paper towels
• Flaky sea salt
• Dipping sauce and garnishes

Make the batter:

1. In a large bowl, beat the egg yolks and ice water together until combined.
2. Sift the flour into the wet ingredients.
3. Mix the batter very gently, just until the flour is barely incorporated. Don’t overmix. The batter should have lots of lumps.
4. Cover the bowl and place in the fridge to chill.

Prepare for frying:

1. Set up your frying station with the oil, spider/slotted spoon, paper towels, salt, and prepped shrimp.
2. Line a sheet pan with paper towels. Have a bowl or paper towel-lined plate ready to receive the fried shrimp.
3. Heat at least 2 inches of oil to 375°F in a heavy pot or dutch oven. Use a thermometer to monitor temperature.

Batter and fry the shrimp:

1. When ready to fry, beat the reserved egg whites until frothy. Gently fold into the chilled batter.
2. Holding it by the tail, dip 1 shrimp into the batter until just coated, letting excess drip off.
3. Carefully lower the shrimp into the hot oil.
4. Fry just 2-3 shrimp at a time. Fry for 1-2 minutes per side, until the coating is crisp and golden brown.
5. Use the spider to transfer the fried shrimp to the paper towel-lined pan to drain.
6. Sprinkle immediately with salt.
7. Bring the oil back to 375°F. Repeat the battering and frying process in small batches without crowding until all the shrimp are cooked.
8. Serve the shrimp tempura hot with your choice of dipping sauce and garnishes. Enjoy immediately!

The key is working quickly to get each piece from the batter to the oil so the coating stays light and lacy. But once you’ve fried up your first batch of perfectly crispy shrimp tempura, you’ll see why it’s considered a highlight of Japanese cuisine!

Tips for Making Restaurant-Quality Shrimp Tempura

Follow these tips to take your shrimp tempura game to the next level:

• Double fry for extra crispy tempura. Fry once at a slightly lower temp (325°F), rest for a few minutes, then fry again at 375°F.

• Use shrimp with shells for more flavor and moisture. Just peel off the shell before eating.

• Freeze the shrimp briefly before battering to prevent overcooking when fried.

• Dry ingredients well before battering to further reduce oil absorption.

• Use fresh oil each time for best flavor without greasiness.

• Fry in small batches and don’t overload the oil or spider when removing.

• Let sit briefly after frying to allow steam to escape so the crust stays crisp.

• Serve immediately before the crisp coating wilts.

Shrimp Tempura Dipping Sauces

It’s hard to beat the combination of hot crispy shrimp tempura and a flavorful dipping sauce. Here are some tasty sauces to serve alongside or for dunking your handmade shrimp tempura:

• Tentsuyu – Classic tempura dipping sauce made with dashi, soy sauce, and mirin.

• Ponzu – Citrusy Japanese sauce with soy sauce, lemon, and rice vinegar.

• Ginger salsa – Fresh and fiery blend of ginger, scallions, chili peppers, and lime.

• Garlic Sriracha mayo – Creamy, bold blend of mayo, garlic, and Sriracha.

• Wasabi mayo – Mix of mayo, wasabi paste, rice vinegar, and sesame oil.

• Eel sauce – Sweet Japanese sauce made with soy sauce, mirin, sugar, and sake.

• Yum yum – Tangy may