Quick & Easy Shrimp Tempura
Homemade shrimp tempura with a light crispy coating paired with a delicious dipping sauce! This quick and easy shrimp tempura is made with only 6 minutes in 20 minutes and beats takeout. The crunchy batter is so addictively good!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 shrimp (jumbo size)
- 2 cups vegetable oil (or any neutral oil)
- 1/4 cup potato starch (or cornstarch)
- 1/4 cup cake flour (or sub with all-purpose flour but see Notes below)
- 1/4 teaspoon salt
- 1/2 cup water (very cold water)
- 3 tbsp Tsuyu Soup Concentrate
- 3 tbsp cold water
Instructions
- 1
First peel deveined shrimp leaving the tails on.
- 2
To straighten the shrimp: Turn the shrimp over its back side and make small slits where the feet used to be with a knife and snap the shrimp until you feel a break. The more slits the flatter the shrimp will be.
- 3
Then pat dry the shrimp with paper towel to remove excess moisture.
- 4
In a medium bowl, whisk together tempura batter ingredients until smooth and runny.
- 5
Then mix shrimp into the batter ensuring it's fully coated.
- 6
In a large heavy bottomed pan, heat vegetable oil or any neutral oil on medium high heat until you reach 350 degrees F with a digital instant read cooking thermometer. Or insert a wooden spoon into the hot oil and look for rapid bubbles. Lower battered shrimp into the hot oil away from you. Fry in small batches, about 3-4 pieces per batch.
- 7
Drizzle 2 tsp of excess batter on top of each piece of shrimp, flip it over and let this fry for 1 minute or until crispy. Then drizzle another 2 tsp of batter, flip over and fry for another 1 minute or until it's crispy.
- 8
Remove fried shrimp with tongs or a slotted spoon and transfer to a wire rack or paper towel baking sheet to allow excess oil to drip off. Repeat for the remaining shrimp.
- 9
In a small bowl, combine sauce ingredients together and serve with tempura.