🦐 Restaurant Style Shrimp Tempura

Golden, crunchy, and restaurant-level good ✨

This shrimp tempura is light, crispy, and seriously addictive—just like your favorite spot, but homemade 🍤

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📝 Ingredients (Serves 3–4)

Shrimp

Large shrimp (peeled & deveined) – 250 g (8–10 pcs)

Dry Mix

All-purpose flour – ½ cup (60 g)

Cornflour – 2 tbsp (16 g)

Baking powder – ½ tsp

Salt – ¼ tsp

Wet Ingredients

Ice-cold water – ½ cup (120 ml)

Egg (very cold) – 1 small

For Dusting

All-purpose flour – 2 tbsp

For Frying

Vegetable oil – as needed

👩‍🍳 Method

Prepare Shrimp:

Pat shrimp completely dry. Lightly coat with 2 tbsp flour and shake off excess.

Make Tempura Batter:

In a bowl, whisk egg + ice-cold water.

Add flour, cornflour, baking powder, and salt.

Mix gently — lumpy batter is perfect (do not overmix).

Heat Oil

Heat oil to 170–175°C (medium-high). Oil should not be smoking.

Coat & Fry

Dip shrimp into batter, let excess drip.

Fry 2–3 shrimp at a time for 2–3 minutes until pale golden & crispy.

Drain & Serve

Remove on paper towel. Serve hot with tempura sauce or sweet chili sauce.

✨ Pro Restaurant Tips

Batter must stay cold for extra crispiness

Do not overcrowd oil

Fry once only for authentic tempura texture🦐 Restaurant Style Shrimp Tempura

Golden, crunchy, and restaurant-level good ✨

This shrimp tempura is light, crispy, and seriously addictive—just like your favorite spot, but homemade 🍤

---

📝 Ingredients (Serves 3–4)

Shrimp

Large shrimp (peeled & deveined) – 250 g (8–10 pcs)

Dry Mix

All-purpose flour – ½ cup (60 g)

Cornflour – 2 tbsp (16 g)

Baking powder – ½ tsp

Salt – ¼ tsp

Wet Ingredients

Ice-cold water – ½ cup (120 ml)

Egg (very cold) – 1 small

For Dusting

All-purpose flour – 2 tbsp

For Frying

Vegetable oil – as needed

👩‍🍳 Method

Prepare Shrimp:

Pat shrimp completely dry. Lightly coat with 2 tbsp flour and shake off excess.

Make Tempura Batter:

In a bowl, whisk egg + ice-cold water.

Add flour, cornflour, baking powder, and salt.

Mix gently — lumpy batter is perfect (do not overmix).

Heat Oil

Heat oil to 170–175°C (medium-high). Oil should not be smoking.

Coat & Fry

Dip shrimp into batter, let excess drip.

Fry 2–3 shrimp at a time for 2–3 minutes until pale golden & crispy.

Drain & Serve

Remove on paper towel. Serve hot with tempura sauce or sweet chili sauce.

✨ Pro Restaurant Tips

Batter must stay cold for extra crispiness

Do not overcrowd oil

Fry once only for authentic tempura texture

Comments

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