Ebi Tempura, or shrimp tempura, is a crispy and delicious Japanese dish. It features juicy shrimp dipped in a light tempura batter and fried until crispy and golden. It is surprisingly easy to make and makes a great side or appetizer for any Japanese meal. Add it to udon or serve it with tentsuyu, a tempura dipping sauce.
What is Tempura?
Tempura is a traditional Japanese dish where vegetables or seafood are lightly battered then deep fried. Tempura is lighter and crispier than typical fried food and makes a great side or addition to other Japanese dishes like Udon, Chicken Katsu, Broiled Salmon Collars (sake kama), or a bento. When enjoyed as a side, Tempura is often enjoyed with tentsuyu, a savory tempura dipping sauce. Tentsuyu typically consists of dashi, soy sauce, mirin, grated daikon and sugar. The rich umami flavor of the sauce pairs perfectly with the fried shrimp.
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Ingredients
- Vegetable oil - Vegetable oil has a high smoke point (400ËšF to 450ËšF) so it will withstand a high temperature before it starts to burn.
- Ice water - Ice water activates the ingredients and prevents the tempura batter from absorbing too much oil.
- Shrimp - Purchase shrimp with tails, shelled and deveined. When fried in the tempura batter, they become crispy and crunchy on the outside and a juicy inside.
- Tempura batter mix - Tempura batter mix provides the flour base for the tempura. It's also naturally sticky so you don't need to use eggs. We like Kikkoman tempura batter mix because it has a mild taste and is easy to fry with.
See recipe card for quantities.
Tempura Batter Ingredients
- Flour - Flour provides the tempura base and volume for the batter.
- Corn starch - Corn starch thickens the batter so it sticks to the shrimp.
- Baking soda - Baking soda is a leavening agent and makes the batter light and crispy.
Instructions
- Prepare shrimp - Use a sharp knife and make three incisions across the belly of the shrimp to prevent the shrimp from curling. Open the cuts with your hands and press down on the back of the shrimp to straighten.
- Heat oil - Add the oil to a skillet so it is at least 2 inches deep. Heat oil to 350 degrees.
- Prepare batter - In a mixing bowl, whisk together the batter mix and water until combined.
- Fry - Dip each shrimp in the batter and drop it into the hot oil immediately. Fry for 2-4 minutes until the shrimp are cooked and the batter is golden, turning the shrimp halfway through. Remove the shrimp from the pan and place on a paper towel-lined plate to absorb the excess oil. Serve with tentsuyu, a Japanese tempura dipping sauce.
Hint: in between frying batches, use a slotted spoon to remove any tempura bits so they don't burn in the oil.
FAQ
Shrimp Tempura makes a great addition to any Japanese meal. It is commonly enjoyed in a donburi (rice bowl), in udon, in a sushi roll, in onigiri, or as a side in a Japanese Bento or dinner like chicken katsu.
It is our understanding that since the shrimp is cooked thoroughly, it should be fine to eat while pregnant. However, you should consult your doctor first before eating it.
If a shrimp gets stuck to the bottom of the pan while frying, it likely means the oil is not hot enough. In order to unstick the shrimp, just let the shrimp cook longer and once cooked, it will release from the pan.
Make sure you don't pour the leftover frying oil down the drain. Instead, pour it into a glass jar or container to be thrown in the trash.
Other Types of Tempura
- Vegetables - Fry vegetables in tempura batter to add variety to the udon. You should only fry vegetables that are dry (low in water content). Some yummy vegetables to fry are carrots, eggplant, kabocha squash, broccoli, zucchini, green beans, bell pepper, Japanese sweet potato, and cauliflower.
- Kakiage - Kakiage is a mix of vegetables and seafood in a disc-like shape, deep-fried together.
- Prawn or Squid Tempura - Fry squid or large prawn instead of or in addition to Shrimp Tempura.
- Fish Tempura - Fish tempura is made with a white fish such as cod, halibut, or haddock.
Substitutions and Variations
- Gluten Free - In order to make this recipe gluten free, use gluten free tempura batter.
- Ebi Fry - Another version of fried shrimp where the shrimp is coated in panko breadcrumbs instead of tempura batter.
- Deep Fried - You can also use a deep fryer to fry the shrimp.
Equipment
Ebi Tempura requires a few kitchen essentials used for other common recipes. To make this recipe, you will need a knife, cutting board, fry pan or large dutch oven, and a fish spatula.
Storage
Store leftover crispy shrimp tempura in an air-tight container in the refrigerator for up to 2 days or freeze for up to 2 months. To reheat the tempura, fry it in a pan on both sides for about one minute.
Top tips
- Straighten shrimp - Make 3 incisions on the shrimp bellies and use your fingers to push down and straighten the shrimp so they don't curl when you fry them.
- Heat oil - Make sure the oil is hot (350ËšF to 360ËšF) before you fry the shrimp. If you don't have a thermometer, test the oil temperature by dropping a small amount of the tempura batter in the oil to see if it cooks golden brown.
- Don't over mix! - Don't over-mix the batter or it will become too thick and sticky and it won't be as light and crispy when you fry it.
Did You Like this Recipe?
If you loved this shrimp tempura recipe, check out these other delicious Japanese dishes:
- Chicken Katsu Curry
- Spicy Tuna Onigiri (Japanese Rice Balls)
- Spicy Kani Salad
- Spicy Ahi Poke
- Tempura Udon
Ebi Tempura (Crispy Japanese Shrimp Tempura)
Equipment
Ingredients
- 1 cup Vegetable oil
- 1 cup Tempura batter mix We recommend Kikkoman Tempura Batter Mix
- ¾ cup Ice water
- 1 lb Shrimp with tails shelled and deveined (about 16-20 shrimp)
Instructions
- Prepare shrimp -Â Use a sharp knife and make three incisions across the belly of the shrimp to prevent the shrimp from curling. Open the cuts with your hands and press down on the back of the shrimp to straighten.1 lb Shrimp with tails
- Heat oil -Â Add the oil to a skillet so it is at least 2 inches deep. Heat oil 350 degrees.1 cup Tempura batter mix
- Prepare batter - In a mixing bowl, whisk together the batter mix and water until combined.1 cup Tempura batter mix, ¾ cup Ice water
- Fry - Dip each shrimp in the batter and drop it into the hot oil immediately. Fry for 2-4 minutes until the shrimp are cooked and the batter is golden, turning the shrimp halfway through. Remove the shrimp from the pan and place on a paper towel-lined plate to absorb the excess oil. Serve with tentsuyu, a Japanese tempura dipping sauce.
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