Shrimp Tempura

Shrimp tempura is one of Japan's most loved dishes — sweet prawns wrapped in a whisper-light, lacy batter that shatters at the first bite. The secret is a cold, barely mixed batter and properly hot oil, both easy to master in a home kitchen. Served with a savory tentsuyu dipping sauce and grated daikon, it is delicate, crisp, and endlessly moreish.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Servings: 4 servings
Calories: 520

Ingredients

16 large shrimp, peeled and deveined, tails left on
100 g cake flour or all-purpose flour, plus extra for dusting
30 g cornstarch
1 large egg, cold
200 ml ice-cold sparkling water
1 liter neutral oil (such as rice bran or canola), for frying
120 ml dashi stock
40 ml soy sauce
40 ml mirin
2 cm daikon radish, grated
1 tablespoon grated fresh ginger

Instructions

Straighten each shrimp by making 3 to 4 shallow cuts along its belly and gently pressing it flat, then pat dry. This stops them from curling in the hot oil.
Make the tentsuyu dipping sauce first: simmer the dashi, soy sauce, and mirin together for 3 minutes, then let it cool. Divide among small dipping bowls and top each with a spoonful of grated daikon and ginger.
Heat the oil in a deep pot or wok to 175°C (350°F). Test with a drop of batter — it should sink halfway and then rise, sizzling gently.
Whisk the cold egg and ice-cold sparkling water in a bowl, then add the flour and cornstarch. Stir roughly with chopsticks for a few seconds only — lumps are essential for a lacy crust. Keep the batter bowl over ice if your kitchen is warm.
Dust each shrimp lightly in flour, shake off the excess, and dip into the batter to coat thinly.
Fry 3 to 4 shrimp at a time for 2 to 3 minutes until pale golden and crisp, turning once. Do not overcrowd the pot or the oil temperature will drop.
Lift out with a slotted spoon, drain on a wire rack (not paper towels, which trap steam), and let the oil return to 175°C before the next batch.
Serve immediately with the tentsuyu sauce, lemon wedges if you like, and steamed rice.

Pro tips

Ice-cold batter is the number one rule — cold liquid slows gluten formation and keeps the crust light. Keep it on a bowl of ice.
Use an oil thermometer; too cool and the tempura turns greasy, too hot and it browns before the shrimp cooks through.
Mix the batter at the last minute and use it up within 20 minutes for the crispest results.
Skim stray batter bits from the oil between batches so they don't burn and taint the flavor.
Leftover batter fries into crunchy tenkasu (tempura bits) — perfect sprinkled over udon or rice.

Frequently asked questions

Why is my tempura soggy instead of crispy?

Usually the oil was too cool or the pan was overcrowded, which drops the temperature and lets the shrimp absorb oil. Keep the oil at 170–180°C and fry in small batches.

Can I use regular flour for tempura?

Yes — all-purpose flour works fine, and cake flour is even better because of its lower protein. Avoid bread flour, which makes the batter heavy and chewy.

What oil is best for tempura?

A neutral oil with a high smoke point, such as rice bran, canola, or vegetable oil. Traditional Japanese shops add a little sesame oil for aroma, but neutral oil alone is perfectly fine.

How do I store leftover shrimp tempura?

Tempura is best eaten fresh, but you can re-crisp leftovers in a 200°C oven or air fryer for 5 minutes. Avoid the microwave, which makes the coating soggy.