Impossibly light, crispy battered shrimp and vegetables with tentsuyu dipping sauce
Vegetable & Shrimp Tempura
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
About 20 pieces
Difficulty
Medium
Cost
Moderate
$$
Vegetable & Shrimp Tempura
Impossibly light, crispy battered shrimp and vegetables with tentsuyu dipping sauce
★4.7(10)
Shrimp and assorted vegetables coated in an ethereally light, shatteringly crisp tempura batter. Served with warm tentsuyu dipping sauce and grated daikon.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Great tempura is an exercise in restraint and technique. The batter is barely mixed — lumps are not just acceptable, they are essential. The oil must be at precisely the right temperature. And the ingredients must be fried in small batches and served immediately.
When done right, tempura batter is so light and crispy it practically dissolves on contact. The shrimp inside is tender and sweet, the vegetables are barely cooked and vibrant. It is a celebration of the ingredients themselves, with the batter serving as a delicate, crispy frame.
Served with warm tentsuyu (a light dipping sauce of dashi, soy, and mirin) alongside grated daikon radish and fresh ginger, tempura is casual Japanese cooking elevated to art.
Ingredients
- 12 large shrimp, peeled and deveined (tail on)
- 1 sweet potato, thinly sliced
- 1 small eggplant, sliced
- 1 bell pepper, sliced into rings
- 6 shiso leaves or green beans
- 1 cup all-purpose flour (for batter)
- 1 egg yolk
- 1 cup ice-cold sparkling water
- Additional flour for dusting
- Oil for deep frying (vegetable or canola)
- 1/2 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- Grated daikon radish
- Grated fresh ginger
Instructions
- 1
Make tentsuyu dipping sauce: Combine dashi, soy sauce, and mirin in a small saucepan. Warm gently and keep hot.
- 2
Prepare shrimp: Make small cuts along the underside to prevent curling. Pat all ingredients completely dry.
- 3
Heat oil to 340-350°F (170-175°C) for vegetables and 360°F (180°C) for shrimp.
- 4
Make the batter at the last moment: Combine egg yolk and ice-cold sparkling water. Add flour and stir only 3-4 times. The batter should be very lumpy with visible dry flour.
- 5
Dust vegetables lightly with flour. Dip into batter, letting excess drip off. Fry in small batches (3-4 pieces) for 2-3 minutes until very pale golden and crispy.
- 6
Dip shrimp in batter and fry for 2-3 minutes until crispy and just cooked through.
- 7
Drain on a wire rack (not paper towels). Serve immediately on a paper-lined plate with tentsuyu, grated daikon, and grated ginger.
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
Substitutions
Sparkling waterIce-cold still water or vodka (for extra crispiness)
Vodka evaporates faster, creating an even crispier result
Dashi stockVegetable broth plus 1/2 tsp soy sauce
Less umami but functional for the dipping sauce
ShrimpAny firm vegetable or firm tofu
All-vegetable tempura is traditional and delicious
Tips & Storage
Pro Tips
The batter must be ice cold and barely mixed. Overmixing = tough, bready batter. Undermixing = perfect, lacy tempura.
Make the batter immediately before frying. Do not let it sit.
Fry in small batches. Overcrowding the oil drops the temperature and produces greasy results.
Tempura should be pale golden, not dark brown. It will crisp further after draining.
Storage
Tempura does not store well and should be eaten immediately. Leftover tempura can be used in tendon (tempura rice bowl) by re-crisping and topping with tsuyu sauce.
Reheating
Reheat in a 400°F oven or air fryer for 3-5 minutes. Never microwave tempura.
Nutrition Facts
Per serving (5 pieces with sauce) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates30g
Fat12g
Fiber2g
Sugar3g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my tempura not crispy?
- The batter was overmixed, the water was not cold enough, or the oil temperature was too low. All three factors are critical.
- Can I use regular water instead of sparkling?
- Yes, but sparkling water adds extra bubbles that create a lighter, crispier batter. Use ice-cold either way.
- What oil is best for tempura?
- Traditional Japanese tempura uses sesame oil blended with vegetable oil. Pure vegetable, canola, or peanut oil all work well.
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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