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shrimp tempura recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe creates crispy shrimp tempura with a black sesame batter for a unique nutty flavor and striking look. Served with a vibrant ginger-scallion drizzle, it achieves restaurant quality results using simple techniques like keeping the batter cold and monitoring oil temperature.
Ingredients
- 450g (1 lb) large shrimp, peeled, deveined, tail on
- 150g (1 1/4 cups) cake flour, sifted
- 30g (1/4 cup) cornstarch
- 5g (1 teaspoon) baking powder
- 2g (1/4 teaspoon) fine sea salt
- 10g (1 tablespoon) black sesame seeds
- 300ml (1 1/4 cups) ice-cold water
- 1.5–2 L (6–8 cups) neutral high-smoke point oil for frying
- 120ml (1/2 cup) neutral oil (for drizzle) and 1/2 cup minced ginger/green onions for drizzle base
- 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and 1/4 teaspoon salt (for drizzle)
Instructions
- Prepare Shrimp: Butterfly each shrimp by cutting along the back without cutting through. Make small incisions on the belly to prevent curling. Pat dry completely with paper towels before use.
- Make Ginger-Scallion Drizzle: Combine minced ginger and green onions in a heatproof bowl. Heat 1/2 cup neutral oil until shimmering (about 350-375°F) and pour over the aromatics to sizzle. Stir in soy sauce, sesame oil, sugar, and salt. Set aside.
- Prepare Tempura Batter: Whisk together the cake flour, cornstarch, baking powder, salt, and black sesame seeds in a large bowl. Gradually add the ice-cold water, mixing briefly with chopsticks until just combined. Lumps are desired; do not overmix. Keep the batter over an ice bath while preparing to fry.
- Heat Frying Oil: Pour 6-8 cups of neutral frying oil into a large pot or Dutch oven. Heat over medium-high heat until the temperature reaches 340°F (170°C).
- Fry Shrimp Tempura: Lightly dust each prepared shrimp with a thin layer of dry cake flour. Dip one shrimp at a time into the cold black sesame batter, letting excess drip off before carefully lowering into the hot oil. Fry in small batches (3-4 shrimp) for 2-3 minutes until golden brown and crisp.
- Drain and Serve: Remove the cooked shrimp tempura with a slotted spoon and drain on a wire rack over paper towels. Return oil to 340°F between batches. Serve immediately with a generous drizzle of the ginger-scallion sauce.
Notes
To achieve a crispy tempura crust, it is essential to keep the batter icy cold and avoid overmixing, as lumps prevent gluten development. Monitor the oil temperature carefully to ensure it stays at 340°F (170°C) during frying; fry in small batches to prevent the temperature from dropping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 150 mg