Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. His recipe is, by far, the best one my family has ever tried.This post contains affiliate links/ads. Seedisclosure/privacy policy.
One of my favorite cuisines is Japanese cuisine. I could eat Japanese foods day in and day out and not get tired of it. That’s just how I love that kind of food.
My father-in-law was a chef for a 5-star hotel in Dubai. He is retired now, but his knife skills remain unparalleled. Though he is retired, he still cooks, that is, he cooks for our family.
My favorite dish that he makes is the Shrimp Tempura. I have tasted different versions of the Shrimp Tempura, but his is the best among the best. The best thing about it is it’s easy to make.
He showed and taught me the ways and the ingredients to create a great batter for the Shrimp Tempura. The first time I ate the tempura he made, I thought that he used a ton of different ingredients.
I had that thought because chefs who I know, watch from the TV, or listen from the radio use different ingredients that I have not even heard of.
But his ingredients are basic and are found even in regular grocery stores like Walmart.
Oh did I say my daughter loved the Shrimp Tempura? She loved it so much that she even ate the tail of the shrimp. Yes, she ate the tail even when it’s not usually eaten.
We didn’t stop her from doing that because we, too, ate the tails and they were delicious and crispy. They taste like ordinary crackers we eat for snack time.
The Shrimp Tempura is so crispy that everything can be eaten just fine. I’m warning you that you might end up eating even the tail just because of how crunchy every single part of the tempura is.
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From time to time, my father-in-law makes this food using his Japaneseshrimp tempura recipe. It’s really a delicious dish that can be eaten as appetizer or meal. Just a side note, the batter use for this recipe can also be used for vegetable tempura.
We usually use sweet potato, eggplant, and kale for vegetable tempura. So, if someone you know cannot eat shrimp, then, you can use the vegetable tempura instead.
Just make sure to fry the vegetable ones first before frying the shrimp in the same oil. Or you can always use a different set of batter and oil exclusively for vegetables.
Without further ado, here is the recipe for the Shrimp Tempura.
I hope you like it just as much as my family and friends enjoy this recipe.
Ingredients:
- 1/2 lb large shrimp, peeled and deveined
- 2 quarts vegetable oil for deep frying
- 2 1/4 cup all purpose flour
- 1/3 cup ice water
- 1/4 cup cornstarch
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp white sugar
- 1/2 tsp baking powder
- 5 ice cubes
Equipment/Tools:
- Frying Pan (for cooking)
- Bowl (for mixing ingredients)
Instructions:
Heat oil in deep-fryer to 375 degrees F.
In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
In a separate bowl, pour the remaining all-purpose flour.
Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.
Remove tempura from oil and drain on paper towels. Serve as hot and crispy.
Final thoughts:
There you have it… my father’s recipe for the homemade tempura shrimp or some call it shrimp tempura panko. It’s looks easy to do because it truly is. The best part of this recipe is that the batter can be used to make vegetable tempura. Vegetable tempura uses vegetable vice shrimp. That’s all.
I’m pretty sure your guests or even your family will love this Shrimp Tempura.
Note: Shrimp tempura calories here.
Are you ready to try this recipe? Are you going to make it for your family, friends, or just for yourself?
Other Asian food recipes you may like:
Traditional Egg Roll (Lumpiang Shanghai)
The Best Filipino Pansit Recipe Ever
Quick, Easy Egg and Beef Fried Rice
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Homemade Shrimp Tempura
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This Homemade Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. His recipe is, by far, the best one my family has ever tried.
Recipe type: Dinner/Appetizer
Ingredients
- ½ lb large shrimp, peeled and deveined
- 2 quarts vegetable oil for deep frying
- 2¼ cup all purpose flour
- ⅓ cup ice water
- ¼ cup cornstarch
- 1 large egg
- ¼ tsp salt
- ¼ tsp white sugar
- ½ tsp baking powder
- 5 ice cubes
Instructions
- Heat oil in deep-fryer to 375 degrees F.
- In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
- In a separate bowl, pour the remaining all-purpose flour.
- Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.
- Remove tempura from oil and drain on paper towels. Serve as hot and crispy.
