Tempura Shrimp (Restaurant-Quality!)
Homemade shrimp tempura with a light, crisp batter. So good, you won’t believe it didn’t come from a restaurant!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 shrimp
- ⅔ cup tempura flour
- ½ cup ice-cold water
- ½ tsp white pepper
- ½ tsp salt
- 2 tsp chili sauce
Instructions
- 1
Make the batter. In a mixing bowl, whisk together tempura flour, salt, white pepper, and chili sauce. Slowly add ice-cold water until the batter is smooth but still slightly runny. Keep it chilled over ice for extra crispiness.
- 2
Prep and coat the shrimp. Pat the shrimp dry. Holding one by the tail, dip it into the batter until fully coated.
- 3
Fry until golden. Heat oil in a wok or deep pan to 170–180°C (340–355°F). Gently lower the shrimp into the hot oil and fry in small batches until golden and crispy.
- 4
Drain and serve. Transfer the fried shrimp to a wire rack to drain off excess oil. Serve hot with your favorite sauce on the side!