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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Recipe Summary

prep:
20 mins
cook:
7 mins
additional:
2 hrs
total:
2 hrs 27 mins
Servings:
4
Yield:
4 4-ounce servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dipping Sauce:
Batter:

Directions

Instructions Checklist
  • Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.

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  • Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.

  • 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.

  • 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(R) 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

489 calories; protein 27.5g 55% DV; carbohydrates 57.8g 19% DV; fat 14g 22% DV; cholesterol 223.8mg 75% DV; sodium 3814mg 153% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2016
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 comes out of the fryer nice and fluffy but by the time the entire batch was done it would get soggy. Not with this one! The original that were pulled out of the fryer were just as crispy as the last batch out of the fryer. This will definitely be my go to for tempura batter. The dipping sauce was good too. A little on the salty side but still good. I made one change and that is that I used green onions instead of shallots and green onions work just fine too. Thanks for sharing Marcy! Read More
(7)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2016
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 comes out of the fryer nice and fluffy but by the time the entire batch was done it would get soggy. Not with this one! The original that were pulled out of the fryer were just as crispy as the last batch out of the fryer. This will definitely be my go to for tempura batter. The dipping sauce was good too. A little on the salty side but still good. I made one change and that is that I used green onions instead of shallots and green onions work just fine too. Thanks for sharing Marcy! Read More
(7)
Rating: 4 stars
05/09/2020
This was a good recipe but I made changes based on the reviews. I added a bit of Adobo and a tiny bit more salt. I also changed the proportion of flour and corn starch so that the corn starch ratio was higher. I also put the water in the freezer so it was icy cold. I also went through the extra step of frying it twice. Read More