Elevate your dinner with our easy tempura recipe—light, crispy, and authentic. Discover the secret to perfect Japanese fried delights today!
Tenpura (Shrimp & Vegetable)
Difficulty: ★★★★☆2
servings15
minutes10
minutesTenpura (Shrimp & Vegetable) Ingredients
4 headless shrimp
Substitute: Large prawns or even thick-cut fish pieces if shrimp are unavailable.4 shishito peppers
Substitute: Jalapeño peppers (milder if you remove seeds) or small bell peppers.2 shiitake mushrooms
Substitute: Cremini or button mushrooms, though flavor differs slightly.All-purpose flour (enough for dusting)
Oil for deep frying (vegetable, canola, or peanut oil recommended)
- Tempura Batter
1/2 egg, beaten
50g (about 1/3 cup) flour
80 ml water (about 1/3 cup)
Substitute: Sparkling water for an extra airy texture.- Tentsuyu (Dipping Sauce)
120 ml dashi (about 1/2 cup)
Substitute: Low-sodium chicken or fish stock plus a small pinch of kelp powder for umami.1 tablespoon + 1/3 teaspoon usukuchi soy sauce (light soy sauce)
If unavailable, regular soy sauce (1 tablespoon + 2/3 teaspoon) can be used.1 tablespoon + 1/3 teaspoon mirin
Substitute: 1 tablespoon sugar + 1 teaspoon mild vinegar for a lighter sweet note, but it won’t be quite the same.3g bonito flakes (katsuobushi), optional for a richer flavor
Directions
- Make the Tentsuyu (Dipping Sauce)
In a microwave-safe container, combine dashi, soy sauce, mirin, and, if desired, bonito flakes (for “追いがつお” or extra flavor).
Microwave on 600W for 1–2 minutes until hot.
Strain through a paper-towel-lined strainer to remove the bonito flakes (if used). Set aside. - Prep the Shrimp & Vegetables
Shrimp: Peel but leave the tail intact. Remove the vein with a toothpick or skewer. Trim the sharp tip of the tail and snip off a little from the end—this helps release moisture and prevents oil splatters.
Shishito peppers: Cut off the stem ends. Poke a few holes with a skewer to stop them from bursting when frying.
Shiitake mushrooms: Remove the stems.
Tip: Trimming shrimp tails reduces splattering during frying. - Make the Tempura Batter
In a bowl, place 50g flour.
In a separate bowl or measuring cup, mix 1/2 beaten egg with 80 ml water.
Pour this liquid into the flour, stirring just enough to combine—lumps are okay; overmixing can lead to a heavy batter. - Coat & Fry
Lightly dust shrimp, shishito peppers, and shiitake mushrooms with flour. Shake off excess.
Dip them into the tempura batter, letting the excess drip.
Heat oil to 170–180°C (338–356°F).
Gently place each coated piece into the hot oil. Fry until golden and crisp—usually 2–3 minutes for shrimp, 1–2 minutes for vegetables.
Drain on a wire rack or paper towels to remove excess oil. - Serve
Plate the tempura with grated daikon and grated ginger on the side.
Dip each piece in the warm tentsuyu (or sprinkle salt if you prefer a simpler taste).
Enjoy while hot for the best crispiness!
Notes
- Oil Temperature: Keep a thermometer handy. Tempura cooks best around 170–180°C. If the oil is too hot, batter browns too fast; too cool, it absorbs more oil.
Minimal Stirring: When adding flour to the liquid, a quick, light mix is enough. Overmixing kills the airy texture.
Sparkling Water Trick: Replacing regular water with carbonated water can yield a lighter, crispier batter.
Multiple Batches: Fry in small batches so the oil temperature stays consistent.
Serving Idea: Often served with plain salt or matcha salt if you skip the sauce. Tentsuyu is the classic dip in Japanese cuisine.