Shrimp Tempura Recipe

All-purpose flour: This is the base of the tempura batter, providing structure and crispiness.

Ice-cold water: Essential for creating a light and airy batter, which helps achieve the signature tempura texture.

Beaten egg: Adds richness and helps bind the batter together.

Shrimp: The star of the dish, these should be large, peeled, and deveined for the best results.

Vegetable oil: Used for deep frying, it should be of high quality to ensure a clean, crisp finish.

When making tempura batter, ensure that the water is ice-cold. This helps create a light and crispy texture. Additionally, avoid over-mixing the batter; a few lumps are fine and contribute to the desired airy consistency.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter and crispier texture, which is ideal for tempura.

• ice-cold water - Substitute with sparkling water: Sparkling water adds extra lightness and crispiness to the batter due to the carbonation.

• beaten egg - Substitute with club soda: Club soda can be used to create a lighter batter, especially for those who prefer an egg-free option.

• peeled and deveined large shrimp - Substitute with peeled and deveined large prawns: Prawns have a similar texture and flavor to shrimp, making them a suitable alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good choice for frying tempura.

• Allow the shrimp tempura to cool completely at room temperature before storing. This prevents condensation, which can make the batter soggy.

• Place the cooled shrimp tempura in an airtight container. If stacking, use parchment paper between layers to maintain crispiness.

• Store the container in the refrigerator if you plan to consume the shrimp tempura within 2-3 days. For longer storage, proceed to freezing.

• To freeze, arrange the shrimp tempura in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp tempura is fully frozen.

• Transfer the frozen shrimp tempura to a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the frozen shrimp tempura on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the shrimp tempura in an air fryer at 375°F (190°C) for about 5-7 minutes for a quicker option.

• Avoid microwaving the shrimp tempura as it can make the batter soggy and lose its signature crunch.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the shrimp tempura on a baking sheet lined with parchment paper.
  3. Lightly spray the shrimp with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-12 minutes, flipping halfway through to ensure even reheating.
  5. Remove from the oven and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the shrimp tempura in a single layer in the air fryer basket.
  3. Air fry for 5-6 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, air fry for an additional 1-2 minutes.
  5. Serve immediately for the best texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the shrimp tempura in the skillet, making sure not to overcrowd.
  4. Cook for 2-3 minutes on each side, or until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the shrimp tempura on the toaster oven tray.
  3. Lightly spray with vegetable oil to help them crisp up.
  4. Toast for 8-10 minutes, flipping halfway through.
  5. Let them cool for a minute before serving.

• Microwave Method (Least Recommended):

  1. Place the shrimp tempura on a microwave-safe plate lined with a paper towel.
  2. Microwave on medium power for 1-2 minutes.
  3. Check for heat and texture; if needed, microwave for an additional 30 seconds.
  4. Note: This method may result in less crispy shrimp.

• Deep fryer: Essential for maintaining a consistent temperature of 350°F (175°C) to ensure the shrimp tempura is perfectly crispy.

• Large pot: An alternative to a deep fryer, useful for frying the shrimp if you don't have a deep fryer.

• Mixing bowl: Used to whisk together the flour, ice-cold water, and beaten egg to create the tempura batter.

• Whisk: Ideal for mixing the batter ingredients smoothly and ensuring there are no lumps.

• Tongs: Handy for dipping the shrimp into the batter and placing them into the hot oil without burning yourself.

• Paper towels: Used to drain the excess oil from the fried shrimp, keeping them crispy.

• Thermometer: Helps in accurately measuring the oil temperature to maintain it at 350°F (175°C).

• Plate: For serving the shrimp tempura immediately after frying.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to save minutes during cooking.

Use a thermometer: Ensure the oil reaches the correct temperature quickly by using a kitchen thermometer.

Keep batter cold: Mix the tempura batter just before frying and keep it cold to maintain its crispiness.

Batch frying: Fry multiple shrimp at once without overcrowding to save time.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil faster and keep the shrimp crispy.