Main Course

Filipino-Style Shrimp Tempura

Original name: Tempura (Filipino Style Shrimp Tempura)

Prep

15 mins

Cook

10 mins

Servings

FilipinoEasyDinnerDairy FreePescatarian

About this dish

This isn't your typical Japanese tempura—this is the version my Lola used to make on rainy afternoons, when the whole house smelled of sizzling oil and the promise of something crispy. The batter is light, the shrimp are sweet, and the dipping sauce has that tangy, garlicky kick that makes you reach for just one more piece.

It's a memory on a plate, and it's easier than you think.

Ingredients

UK and US measurements are both included for every recipe.

Large shrimp, peeled and deveined, tails left on

protein

500 g

Imperial: 1 lb

All-purpose flour

grain

1 cup (120 g)

Imperial: 1 cup

Cornstarch

grain

1/4 cup (30 g)

Imperial: 1/4 cup

Baking powder

other

1 teaspoon

Ice-cold water

liquid

1 cup (240 ml)

Imperial: 1 cup

Egg, beaten

dairy

1 large

Salt

seasoning

1/2 teaspoon

Ground black pepper

spice

1/4 teaspoon

Vegetable oil, for frying

fat

3 cups (720 ml)

Imperial: 3 cups

White vinegar

liquid

1/2 cup (120 ml)

Imperial: 1/2 cup

Soy sauce

liquid

2 tablespoons (30 ml)

Imperial: 2 tablespoons

Minced garlic

vegetable

4 cloves

Brown sugar

other

1 tablespoon (12 g)

Imperial: 1 tablespoon

Red pepper flakes (optional)

spice

1/4 teaspoon

Method

Prepare the shrimp

PT2M

Pat the shrimp dry with paper towels. Season lightly with a pinch of salt and pepper. Set aside while you make the batter.

Make the batter

PT4M

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the ice-cold water and beaten egg. Stir gently until just combined—it's okay if there are a few lumps. Do not overmix, as that will make the batter heavy. The batter should be thin and coat the back of a spoon.

Heat the oil

PT4M

Pour the oil into a deep pot or wok, making sure it's at least 2 inches deep. Heat over medium-high until it reaches 350°F (175°C). To test without a thermometer, drop a tiny bit of batter into the oil—it should sizzle and float to the surface immediately.

Coat and fry the shrimp

PT8M

Dip each shrimp into the batter, allowing excess to drip off. Carefully place a few shrimp into the hot oil without crowding. Fry for 2–3 minutes, turning once, until golden brown and crispy. Transfer to a wire rack lined with paper towels. Repeat with the remaining shrimp.

Make the dipping sauce

PT3M

While the shrimp fry, stir together the vinegar, soy sauce, minced garlic, brown sugar, and red pepper flakes (if using) in a small bowl. Stir until the sugar dissolves.

Serve

PT1M

Arrange the crispy shrimp on a platter and serve immediately with the dipping sauce on the side. Enjoy while hot!

Equipment

Deep pot or wok
Frying thermometer (optional)
Wire rack
Paper towels

Nutrition facts

420 kcal

Calories

25 g

Protein

35 g

Carbohydrates

12 g

Fat

1 g

Fiber

780 mg

Sodium

Tips

Keep the batter ice-cold—this is the secret to a light, crunchy coating.
You can.
You can even chill the bowl and whisk beforehand., Don't overcrowd the pot when frying, working in batches keeps the oil temperature steady and ensures even crispiness.
If you want extra crunch, use club soda instead of water—the bubbles lighten the batter further.
Make sure the shrimp are completely dry before dipping, excess moisture can make the batter slide off.

Serving suggestions

Serve hot as a main dish with steamed rice and a side of vinegar dipping sauce. It also makes a fantastic appetizer for parties.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.