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Tasty Shrimp Tempura and Sake Dipping Sauce

Marcy McClure Mock

"Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp."
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2 h 27 m servings 489 cals
Original recipe yields 4 servings (4 4-ounce servings)

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  • Prep

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  1. Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
  2. Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
  3. Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.


  • Cook's Notes:
  • I use my Fry Daddy® to cook the shrimp, but you can also use a skillet.
  • Do not try to cook too many shrimp at one time. Only cook as many as will fit in the pan without overlapping.
  • The batter can also be used to fry fresh veggies!
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 489 calories; 14 g fat; 57.8 g carbohydrates; 27.5 g protein; 224 mg cholesterol; 3812 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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5 stars on the batter! I have made tempura quite a few times and this batter worked better than any of the others. The measurements are spot on. In the past the shrimp or whatever I fried would ...