Seafood
Tempura Ebi (Japanese Crispy Shrimp Tempura)
Original name: Tempura Ebi
About this dish
Tempura ebi, the jewel of Japanese cuisine, features plump shrimp enveloped in a delicate, featherlight batter and flash-fried to golden perfection. The contrast between the airy crust and the sweet, succulent shrimp is pure magic.
Served with a tentsuyu dipping sauce and a dusting of sea salt, this classic dish is surprisingly simple to master at home. The secret lies in icy-cold batter and minimal mixing—a technique that yields that signature crispy, shattering texture.
From a comforting home dinner to an elegant starter, tempura ebi brings a delightful crunch to any table.
Ingredients
UK and US measurements are both included for every recipe.
large shrimp
protein500 g
Imperial measurement: 1 lb
all-purpose flour
grain120 g
Imperial measurement: 1 cup
cornstarch
grain30 g
Imperial measurement: 1/4 cup
egg yolk
dairy1 large
ice-cold water
liquid240 ml
Imperial measurement: 1 cup
ice cubes
liquid4-5 cubes
neutral oil
fat1 L
Imperial measurement: 4 cups
sea salt
spice1 teaspoon
dashi
liquid200 ml
Imperial measurement: 3/4 cup + 2 tbsp
soy sauce
seasoning2 tablespoons
mirin
seasoning2 tablespoons
grated daikon
vegetable100 g
Imperial measurement: 1/2 cup
grated ginger
herb1 tablespoon
Method
Prep the shrimp
10 minutesPeel and devein shrimp, leaving the tail and first segment attached. To keep tails straight during frying, make a few shallow cuts on the underside, gently press and straighten. Pat completely dry with paper towels.
Make tentsuyu (dipping sauce)
5 minutesIn a small saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer over medium heat, then remove from heat. Set aside to cool to room temperature. Serve with grated daikon and ginger on the side.
Prepare oil
5 minutesPour oil into a wok or deep skillet to a depth of about 5 cm (2 inches). Heat over medium-high heat to 180°C/350°F. Use a thermometer for accuracy.
Mix the batter
3 minutesIn a mixing bowl, whisk the egg yolk into ice-cold water. Add the flour and cornstarch, then mix with chopsticks or a fork until just combined – the batter should be lumpy, not smooth. Drop in a few ice cubes to keep it cold.
Coat and fry shrimp
6 minutesWorking in batches, dip each shrimp into the batter, allowing excess to drip off for a moment, then carefully place into the hot oil. Fry 2-3 shrimp at a time for 2-3 minutes, turning once, until the batter is crisp and light golden. Do not overcrowd the pan.
Drain and serve
2 minutesRemove with a slotted spoon or chopsticks and drain on a wire rack. Serve immediately, with a small bowl of tentsuyu sauce for dipping and a side of grated daikon and ginger. Alternatively, enjoy with a sprinkle of sea salt.
Equipment
- Wok or deep skillet
- Deep-fry thermometer
- Wire rack
- Mixing bowl
- Chopsticks or forks
Nutrition facts
Tips
- Cold batter is the secret to crispy tempura: use ice-cold water and keep the batter in the fridge until ready to use. The temperature contrast helps the batter puff up crisply.
- Do not overmix the batter – a few lumps are fine. Overmixing activates gluten, which makes the coating dense and oily.
- Fry in small batches to maintain oil temperature. Overcrowding drops the temperature, leading to soggy tempura.
- Always pat shrimp thoroughly dry before battering – excess moisture can make the batter slip off.
Serving suggestions
- Serve tempura ebi immediately as a main with steamed rice and a side of pickled cucumber, or as an appetizer with tentsuyu sauce.
- For.
- For a modern twist, tuck the shrimp into a sushi roll or serve over a bowl of udon noodles.
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Recipe by
Yuki Sugiyama
Specialises in Japanese cuisineYuki makes okonomiyaki with a mountain of bonito flakes. They dance in the heat.
Describe yourself in three words: Playful, dancing, mayo artist.