Ingredients
Scale
- 10 large shrimp (Ebi), peeled and deveined (tails left intact)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup ice-cold sparkling water
- 1 egg yolk
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- 1/4 teaspoon sesame oil (optional, for added flavor)
- Tempura dipping sauce (Tentsuyu)
Instructions
- Prepare the shrimp: Make small slits on the underside of each shrimp to prevent curling during frying. Pat them dry with a paper towel.
- Make the batter: In a bowl, mix flour, cornstarch, baking powder, and salt. In another bowl, whisk the egg yolk and ice-cold sparkling water. Gradually mix the wet ingredients into the dry ingredients, stirring gently (it’s okay if the batter is a little lumpy).
- Heat the oil: In a deep pan, heat vegetable oil to 170°C (340°F).
- Coat and fry: Lightly dust shrimp with flour, then dip each one into the batter. Fry in small batches for 2-3 minutes until golden and crispy.
- Drain and serve: Remove shrimp and place them on a wire rack or paper towels to drain excess oil. Serve hot with tempura dipping sauce
Notes
- Keep the batter cold to ensure a light and crispy texture.
- Avoid over-mixing the batter to prevent it from becoming too dense.
- Serve with grated daikon and a squeeze of lemon for extra flavor.
- Prep Time: 15-30 minutes
- Cook Time: 5-15 minutes
- Category: Seafood, Japanese Cuisine, Guide, Techniques
- Method: Grilling, Steaming, Tempura, Sushi, Sashimi
- Cuisine: Japanese
Nutrition
- Calories: 145 kcal
- Fat: 2.79 g
- Carbohydrates: 10.36 g
- Protein: 18.21 g
Keywords: Ebi shrimp, Japanese cuisine, tempura, sushi, sashimi, grilling, steaming, seafood, guide, cooking techniques