Ebi Tempura (Shrimp tempura)

Ebi Tempura is a classic Japanese dish featuring tender shrimp coated in a light, airy batter and deep-fried until golden and crispy. Known for its delicate texture and subtle flavor, this dish is a favorite in Japanese restaurants and is often served as an appetizer or part of a larger meal.

Why You’ll Love This Recipe

• Authentic taste with a crispy, golden finish
• Quick to prepare with minimal ingredients
• Light and non-greasy texture
• Perfect as an appetizer, side dish, or main course
• Customizable with additional vegetables or seafood

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium to large shrimp, peeled and deveined (tails left on)
• All-purpose flour
• Cornstarch
• Ice-cold water
• Egg
• Neutral oil for deep-frying (such as vegetable or canola oil)

Directions

1. Prepare the shrimp: Peel and devein the shrimp, leaving the tails on. Make small incisions on the underside to prevent curling and gently press to straighten.
2. Make the batter: In a bowl, whisk the egg with ice-cold water. In a separate bowl, mix flour and cornstarch. Combine the wet and dry ingredients gently—do not overmix. The batter should remain slightly lumpy and cold.
3. Heat the oil: Fill a deep pot with 1.5 to 2 inches of oil and heat it to 375°F (190°C).
4. Dredge and fry: Lightly coat the shrimp with flour, dip into the batter, and place gently into the hot oil. Fry in small batches for 2–3 minutes until golden and crispy. Drain on paper towels.
5. Serve: Serve immediately with a traditional tempura dipping sauce or a simple soy-based sauce.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes

Variations

• Use assorted vegetables like sweet potato, bell pepper, or green beans for a mixed tempura platter
• Add cayenne or chili powder to the batter for a spicy version
• Substitute shrimp with scallops, squid, or firm white fish

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid the microwave, which makes the batter soggy.

FAQs

What kind of shrimp should I use?

Medium to large shrimp work best. Ensure they are peeled, deveined, and tails are left on for presentation and ease of handling.

Why does the batter need to be cold?

Cold batter helps achieve a lighter, crispier coating. The temperature difference between the cold batter and hot oil creates steam, which adds to the crispiness.

Can I reuse the oil?

Yes, you can strain and store the used oil in a clean container for another use, especially if it hasn’t been overheated or used with strong-flavored ingredients.

What dipping sauce goes best with shrimp tempura?

A traditional dipping sauce made with soy sauce, mirin, and dashi (tentsuyu) is commonly served with shrimp tempura.

How do I make sure the shrimp doesn’t curl?

Make shallow incisions along the underside of the shrimp and gently press it straight before battering and frying.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend and ensure all other ingredients, including soy sauce, are gluten-free.

Why is my tempura greasy?

Greasy tempura is usually caused by oil that’s not hot enough. Maintain a consistent frying temperature of 375°F (190°C).

Can I prepare the batter in advance?

No, the batter should be made just before frying to keep it cold and maintain the right texture.

Is it okay to use pre-cooked shrimp?

No, using pre-cooked shrimp will lead to overcooking and a rubbery texture. Always use raw shrimp.

What should I serve with Ebi Tempura?

Ebi Tempura pairs well with steamed rice, soba noodles, or a light salad.

Conclusion

Ebi Tempura is a standout dish that showcases the elegance of Japanese cooking—simple ingredients prepared with precision for a satisfying and refined result. Whether enjoyed as a starter or the main event, its delicate crunch and mild seafood flavor make it an enduring favorite in any kitchen.

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