Rating: 4.63 stars
120 Ratings
  • 5 star values: 89
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.

Recipe Summary test

prep:
45 mins
cook:
15 mins
total:
1 hr
Servings:
4
Yield:
8 shrimp
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

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  • Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

  • In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

  • One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

573 calories; protein 11.4g; carbohydrates 15.7g; fat 48.3g; cholesterol 124mg; sodium 424.6mg. Full Nutrition
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Reviews (124)

Most helpful positive review

Rating: 4 stars
07/28/2004
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!! Read More
(118)

Most helpful critical review

Rating: 3 stars
01/26/2011
Good recipe, the key is not to marinate the shrimp though! or at least that's the way I liked it! when marinated it tasted way too soury, not they way they serve it in a Japanese restaurant! Read More
(18)
120 Ratings
  • 5 star values: 89
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
07/28/2004
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!! Read More
(118)
Rating: 5 stars
06/02/2009
Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere. Read More
(102)
Rating: 4 stars
10/18/2003
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets. Read More
(81)
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Rating: 5 stars
03/21/2007
Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot, otherwise they come out greasy and gummy. I added a little sesame seed oil to the marinade than added some sesame seeds to the batter. Read More
(40)
Rating: 5 stars
01/19/2005
Great recipe. Husband loved it. Didn't have any rice wine on hand so I used 1/4 cup rice wine vinegar & 1/4 cup sherry. Shrimp tasted just like the ones at our favorite Japanese restaurant. Excellent for chicken too. It can be a bit messy when cooking (skimming the oil between batches helps) but I think it's worth the mess. Read More
(39)
Rating: 5 stars
10/19/2010
Amazingly authentic tempura. I substituted sesame oil for shortening and added some toasted sesame seeds like another reviewer... Fantastic. For those of you having trouble with the batter sticking... pat dry the shrimp and dredge in white flour before dipping in batter, the standard procedure for frying, and you will be good to go. Bravo. Read More
(33)
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Rating: 5 stars
05/14/2006
We did not use this batter recipe for shrimp and omitted the marinate but i used the basic tempura batter on onion rings and chicken and it was lovely. It worked the best on the chicken it stuck perfectly and was SO tasty. The onion rings were good too but for that particular veggie the batter was a tiny bit too thin. It was SO good though. And perfect since we always have everything on hand anyways. I have already passed this recipe on to my mom! Its wonderful! Read More
(32)
Rating: 4 stars
09/12/2005
We enjoyed this batter a lot! I used it on vegetables and it was great. Some of the veggies soaked up too much of the vinegar though! Read More
(24)
Rating: 5 stars
01/15/2006
Yum! I made the tempura batter for a fondue dinner and it was a huge hit. Very easy to prepare clung well to the dippers and fried up beautifully. Thanks! Read More
(23)
Rating: 3 stars
01/26/2011
Good recipe, the key is not to marinate the shrimp though! or at least that's the way I liked it! when marinated it tasted way too soury, not they way they serve it in a Japanese restaurant! Read More
(18)