Ebi Tempura (Shrimp tempura)

Ebi Tempura (Shrimp tempura)

Ebi tempura, or shrimp tempura, features large succulent shrimp coated in a light and crispy tempura batter and then fried to perfection. Serve your Japanese shrimp tempura with tempura sauce for the ultimate appetizer.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Side Dish, Snack

Cuisine Japanese

Keyword ebi tempura, how to make shrimp tempura, Japanese shrimp tempura, shrimp tempura, shrimp tempura batter, shrimp tempura recipe, tempura shrimp, tempura shrimp recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1409kcal

Author Megan

Equipment

Ingredients

1 lb large shrimp peeled and deveined with tail on end
3-4 cups neutral oil for frying
2 tablespoon cornstarch for coating

Batter

¾ cup (99 g) all-purpose flour
¼ cup (33 g) corn starch
1 large egg cold
1 cup sparkling water cold

Serve

Togarashi
1 Pinch Salt
Tentsuyu dipping sauce

Instructions

Prepare the shrimp. Peel the shrimp leaving the tail at the end. Devein the shrimp and then make very shallow tiny cuts across the underbelly of the shrimp and then again along both sides of the shrimp. Lightly squeeze and straighten the shrimp on a paper towel-lined plate.
Heat the oil. In a heavy-bottomed pot, add the neutral oil enough to cover about 2 inches of oil in the pot. Place a candy thermometer onto the pot and heat to 350ºF (180ºC).
Sift the dry ingredients. Sift the flour and cornstarch in a large bowl to remove any clumps.
Mix wet ingredients. In a separate bowl or large measuring cup with a spout, whisk the cold egg. Then mix in the sparkling water.
Combine. Slowly pour the wet mixture into the flour while mixing with chopsticks. Mix until it is just combined. Do not over-mix there should be some lumps in the batter. Chill the batter and let it rest in the refrigerator for about 30 minutes.
Coat the shrimp. Gently coat the shrimp with cornstarch and shake off any excess.
Dredge and fry. Remove the batter from the refrigerator and give it a quick mix. Dredge each shrimp into the batter covering thoroughly, remove any excess, and immediately slowly lower the shrimp into the oil while making a swirling motion to fry. Dip your fingers into the batter and drizzle it over the shrimp while it is frying. Fry each shrimp for about 2 minutes or until the shrimp is pink and the batter is light, golden, and crispy. Remove the tempura bits each time to avoid burning and overcrowding.
Cool and serve. Remove the cooked shrimp with a spider strainer or slotted spoon and place onto a wire rack to drain any excess oil.

Notes

Cut shallow cuts for a straightened shrimp. Shrimp naturally curl when cooked, to prevent this you will need to score the shrimp with a knife with thin cuts 1/2 cm apart down the belly and sides of the shrimp. Be careful not to cut the shrimp apart. Then straighten the shrimp on a paper towel.
Keep ingredients cold for the batter. A cold batter is essential for a light and crispy shrimp tempura batter. Chill the batter in the refrigerator until you are ready to fry the shrimp.
Don’t over-mix the batter! Avoid over-mixing the batter this will prevent it from being light and airy. The final result should have some small bumps left.
Check oil temperature. The perfect oil temperature for frying is 350ºF (180ºC). Use a candy thermometer to ensure accuracy. If the oil is too hot, the shrimp will cook too quickly and become rubbery. If the oil is too cold, the tempura prawns may become oily.
Avoid overcrowding. When frying the ebi tempura, avoid overcrowding the pan to ensure the shrimp has enough space and the oil temperature remains consistent.
Drizzle the tempura batter with your fingers over the shrimp in the oil for more crunch. This step is if you’d like the ebi tempura to have the extra bumpy crispy bits for added crunch.
Storage Instructions: This shrimp tempura recipe is best served immediately for the best crunch. You can keep any leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Nutrition