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Shrimp Tempura

Shrimp tempura is made by preparing shrimps, coating them in a light batter, and deep-frying them until golden brown for a crispy and flavorful Japanese dish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Seafood Recipe
Cuisine: Japanese
Servings: 4 servings
Calories: 260kcal
Author: Manny


  • 1/2 kilo large shrimps
  • 1 Tbsp. calamansi juice
  • 1 tsp. salt
  • cooking oil for deep frying

For the batter:

  • 1 pc egg
  • 1/2 cup water
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. MSG

Tempura sauce ingredients::

  • 1 cup fish or shrimp broth
  • 1/2 cup soy sauce
  • 1/4 cup rice wine
  • 2 tsp. sugar
  • 4 cloves minced garlic
  • 1/2 cup grated radish or labanos


How to cook Shrimp Tempura:

  • Remove the head and shell of shrimps but leave tail intact. Devein.
  • Make crosswise slit on inner side of shrimp, so it would not curl when cooked.
  • Season with salt and calamansi juice. Set aside.
  • Beat the egg. Add water and beat again. Add all the flour, baking powder, salt and MSG.
  • In a deep pan, heat about 2 inches deep cooking oil. Dip shrimps in batter and drop one by one in hot oil.
  • Fry until golden brown. Serve hot with tempura sauce.

To make tempura sauce:

  • Mix all ingredients, cook for 5 minutes. Cool before serving.


Cooking Tips of Shrimp Tempura:

  1. Keep the Shrimp Cold: Before dipping the shrimp in the tempura batter, make sure they are properly chilled. Cold shrimp will result in a crispier texture when fried. You can place the shrimps in the refrigerator for about 15-20 minutes before cooking to ensure they are adequately chilled.
  2. Use Sparkling Water or Club Soda: For an extra light and airy tempura batter, consider using sparkling water or club soda instead of regular water. The carbonation in these beverages creates bubbles in the batter, resulting in a lighter and crispier coating on the shrimp.
  3. Fry in Small Batches: To achieve evenly cooked and golden-brown shrimp tempura, it's crucial not to overcrowd the frying pan or deep fryer. Fry the shrimp in small batches, allowing them enough space to cook evenly and ensuring that the oil temperature remains consistent. Overcrowding can lead to uneven cooking and a greasier end result.