Ebi (Shrimp) Tempura Recipe
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Ebi (Shrimp) Tempura

Course Appetizer
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

For the tentsuyu sauce

  • 1/4 cup dashi
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated daikon

The shrimps

  • 3/4 kilogram shrimps about 12 pieces
  • 2 tablespoons all-purpose flour
  • 3 cups cooking oil (you may need more depending on the size and shape of your pan)

For the batter

  • 1 cup corn starch
  • 1/2 cup all-purpose flour
  • 1 egg

Instructions

Make the dipping sauce

  • Make the tentsuyu sauce by mixing together all the ingredients. Set aside.

Prepare the shrimps

  • Place the shrimps on a plate in a single layer and sprinkle two tablespoons of flour over them. Toss lightly to cover the shrimps completely with a thin coating of flour.
  • At this stage, start heating the cooking oil in a wok or frying pan. Make sure that the oil is at least three inches deep.

Make the batter

  • Mix together the flour, starch and egg with half a cup of cold water.
  • Add ice to the batter and mix until you have a rather thin but not watery batter. The consistency should be thinner than pancake batter.

Fry the shrimps

  • Test the temperature of the oil. The ideal temperature is 350F. If you don't have a thermometer, drizzle in a little batter. If it sinks, the oil is not hot enough. If it browns within a few seconds, the oil is too hot. Adjust and keep testing until you get the correct temperature.
  • Dip each shrimp in the batter then drop into the hot oil. Fry no more than two or three pieces at a time.
  • Dip your (clean) fingers in the batter then drizzle the batter directly over and around the shrimps.
  • Fry the shrimps for one to two minutes or just until crisp, flipping halfway through for even cooking. Scoop out and move to a rack or strainer. Scoop out any excess batter in the oil and move to a plate before frying the next batch.

Serving immediately is crucial

  • Serve your ebi (shrimp) tempura immediately with tentsuyu sauce for dipping.