Description
Ebi Tempura is a classic Japanese dish featuring large shrimp coated in a light, crispy batter and deep-fried to golden perfection. It’s commonly served with tentsuyu dipping sauce and grated daikon radish.
Ingredients
Units
Scale
- 10 large shrimp (peeled and deveined, tails on)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 egg (cold)
- 1 cup ice-cold water
- Oil for deep frying (vegetable or canola oil)
- Grated daikon radish (optional, for serving)
- Tentsuyu dipping sauce (optional, for serving)
Instructions
- Prepare the shrimp by making small slits on the underside to keep them from curling while frying. Pat them dry thoroughly.
- Lightly dust the shrimp with flour and set aside.
- In a bowl, gently beat the cold egg and mix in the ice-cold water.
- Add flour to the egg mixture and stir lightly with chopsticks. Do not overmix; some lumps are okay.
- Heat oil in a deep pan to 340–360°F (170–180°C).
- Dip each shrimp into the batter, letting excess drip off, then gently lower into the hot oil.
- Fry in batches for 2–3 minutes or until golden and crisp. Do not overcrowd the pan.
- Remove and drain on a paper towel-lined plate.
- Serve immediately with tentsuyu sauce and grated daikon if desired.
Notes
- Use ice-cold water and avoid overmixing the batter to achieve a light texture.
- Serve immediately for best crispness.
- You can use pre-made tentsuyu sauce or make your own using soy sauce, mirin, and dashi.
Nutrition
- Serving Size: 5 shrimp
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
