Ebi Tempura, or shrimp tempura, is a crispy and delicious Japanese dish. It features juicy shrimp fried in crispy tempura batter. It is surprisingly easy to make and makes a great side for any Japanese meal.
1lbShrimp with tailsshelled and deveined (about 16-20 shrimp)
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.
1 lb Shrimp with tails
Heat oil - 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.
Notes
Store leftover crispy shrimp tempura in an air-tight container in the refrigerator for up to 2 days or freeze up to 2 months. To reheat the tempura, fry it in a pan on both sides for about one minute.