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Fried Shrimp Tempura

I love shrimp tempura,don't we all love Japanese cuisine ??.These days eating out can be pricey especially gas price is out of control .Japanese cuisine can consider superior food especially the price is high . So far,I never fried shrimp tempura at home.Friends told me it's easy to do it.Actually I seen the drumer aka assistant chef in Japanese restaurant prepare shrimp tempura.Don't mistaken drumer is the person who play drum.In Asian restaurant,drumer is the person who assist the chef in food preparation.He also called second chef in line.I think I still can remember how to make this dish if my memories doesn't fail me yet!!.Let me know what you think of my new experiment,ok? lol!!


10 large raw shrimp,heads and shells removed,tails intact

1 large Spanish onion sliced 1 inch thick

1/2 cup flour for dusting

1 packet tempura batter

2-3 cup clean oil for deep frying


1:Removed the vein from the shrimps,then make 4x4 mm deep cuts across the belly to stop the shrimp from curling up.Snip the tips of the tails and gently squeeze out any liquid.Pat dry with paper towel.

2:Prepared deep frying oil in wok or pan at medium heat or 347F.

3:Meanwhile make the batter accordingly to the package instruction.

4:Hold the shrimp tail,dust with some flour,then dip into the batter.Do not let the batter cover the tail.Slide the shrimp into the hot oil very slowly.Deep fry one to two shrimp at a time until crisp or golden brown.Drain excess oil from tempura on a wire rack or paper towel for few minutes.

5:Dust the cut onion with flour ,then dip into the batter.Slide the onion into the oil ,fry until crisp or golden brown.Drain excess oil from tempura on a wire rack or paper towel for few minutes,then arrange them with shrimp on a plate.Ready to serve warm .

I didn't prepare the tempura sauce,coz I don't have dashi and daikon.All I have is Mirin and shoyu.Furthermore,I prefer to eat my tempura crunchy and crispy,not soggy.If you like to dip your fried tempura into the sauce,just get shoyu,mirin,dashi and mix with grater daikon .There you go....
I try to fried my shrimp tempura ,restaurant style ,too bad it's didn't turn out as I wanted!!.I need to get some tips from the chef..


You can use any vegetable you like to make tempura..The best vegetables for tempura is eggplant,bell pepper,sweet potato,taro aka yam,lotus root,onion and zucchini.You can prepare shrimp in advance and freeze it .If you don't have ready mix tempura flour,DIY is easy as well.All you need is flour,baking powder, and cold water.It's sound easy,right?.Good Luck!!.



Anonymous said...
August 17, 2008 at 1:35 PM

Well done! Looks very crispy! I love my tempura crispy too. No soggy tempura for me pls. Some Jap. store serve their tempura on a bowl of soba/udon noodle soup and make all the tempura soggy. Don't know why they do that?

Anonymous said...
August 17, 2008 at 10:13 PM

they look beautiful! i've seen my friends trying to make tempura and failed miserably these are good!!!

Anonymous said...
August 18, 2008 at 5:48 AM

hmmm love it!!

Anonymous said...
August 18, 2008 at 7:45 AM

This is a must order for us if we go to the Japanese restaurant. I really like your crispy look tempura. Simply delicious!!

Anonymous said...
August 18, 2008 at 12:02 PM

I seasoned my shrimps with some salt, pepper and beaten egg whites before dipping into batter. These looks crispy too...

Have something for you over at my place..

Anonymous said...
August 18, 2008 at 11:17 PM

Thank you.I think what you're talking about is tempura udon or nabeyaki udon.Both udon have fried shrimp tempura in the broth..every Japanese restaurant serve that udon broth.

Thank you:))Yes,it's take some time to capture the way to make it right if you never see how it's was make.

me too!!

oh yeah,I always order the shrimp appetizzer too!!

sweet jasmine:
my mom also add some salt pepper and egg for her fried shrimp.I think chinese like the seasoning when frying shrimp.But tempura is different,coz it's come with it's ssauce or Jap like their food blend.Thanks for your award!!xoxoxo

Anonymous said...
August 19, 2008 at 9:02 AM

I heard for the tempura batter to stick better to the ingredient, it is best to fridge them for a while(I forgot how long!) before frying. Is that true?

Anonymous said...
August 19, 2008 at 11:34 PM

good job!!! my kids love tempura... so does my hubby... ok, ok... me too :) thanks for sharing...

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.