Light, crispy Japanese battered shrimp with tentsuyu dipping sauce
Shrimp Tempura
Shrimp Tempura
35 minMedium
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Shrimp Tempura
Light, crispy Japanese battered shrimp with tentsuyu dipping sauce
Perfectly fried shrimp in a delicate, airy tempura batter served with a traditional soy-based dipping sauce and grated daikon.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Great tempura is defined by its batter — impossibly light, barely there, and shatteringly crisp. The secret is keeping everything cold and mixing the batter as little as possible. Lumps are not just acceptable, they are desirable, because overmixed batter develops gluten and becomes heavy.
This recipe focuses on shrimp, but the same technique works for vegetables. The tentsuyu dipping sauce is a simple mixture of dashi, soy, and mirin that provides a savory counterpoint to the fried coating.
Ingredients
- 1 lb large shrimp, peeled with tails on
- 1 cup all-purpose flour, plus more for dusting
- 1 egg yolk
- 1 cup ice-cold sparkling water
- Vegetable oil for deep frying
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup dashi stock
- Grated daikon radish for serving
HeatTool
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Why a fry thermometer helps here
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
- Keeps first and second fry temperatures accurate
- Helps fries stay crisp under hot gravy
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeInstructions
- 1
Devein the shrimp and make small cuts on the underside to prevent curling.
- 2
Dust the shrimp lightly with flour and shake off the excess.
- 3
Mix the egg yolk and sparkling water, then add the flour and stir just 3 or 4 times — lumps are fine.
- 4
Heat oil to 350F in a deep pot.
- 5
Dip each shrimp in the batter and carefully lower into the oil. Fry for 2 to 3 minutes until pale gold and crispy.
- 6
Drain on a wire rack.
- 7
Mix the soy sauce, mirin, and dashi for the dipping sauce. Serve with grated daikon.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Keep the batter cold — set the bowl over ice if your kitchen is warm.
Do not crowd the pot or the oil temperature will drop.
Serve immediately — tempura waits for no one.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates26g
Fat10g
Fiber1g
Sugar3g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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