Shrimp Tempura

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1 lb shrimp

1/4 cup cornstarch

1 cup all-purpose flour

200 ml water, ice cold

1 egg

1 qt vegetable oil

1 splash soy sauce


1. Remove shells except for tail and last section of shell. Make 3-4 small cuts along the underside of the shrimp, being careful not to cut all the way through. Bend the shrimp back to extend cuts if needed. Shrimp should be able to lay flat on its belly without rolling over.

2. Toss shrimp in about 2 tablespoons of cornstarch, then rinse with cold water. Place in a bowl and splash with soy sauce.

3. Add vegetable oil to deep fryer or skillet. Heat to 350 degrees F.

4. While oil is heating, add the large egg to 200 ml of water. Egg and water together should equal about 1 cup. Whisk them together.

5. Add the flour to a large mixing bowl.

6. Pour the egg water in with the flower, stirring until flour is mostly saturated. Clumps in the batter are okay.

7. Dust shrimp with remaining cornstarch and dip in batter, generously coating the body of the shrimp.

8. Drop shrimp in the heated oil. Avoid crowding shrimp.

9. Cook shrimp until batter is golden brown, about 2-3 minutes.

10. Place shrimp on a paper towel to cool and drain excess oil. Serve immediately.

Bon Appetit!

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