Tempura Fried Shrimp, known as Ebi Tempura in Japan, is a classic Japanese dish featuring large shrimp coated in a light, airy tempura batter and fried until perfectly crisp and golden. Unlike traditional fried shrimp, tempura uses an ice-cold batter that creates a delicate, crispy coating without becoming heavy or greasy. This elegant seafood dish is commonly served with tempura dipping sauce (Tentsuyu), steamed rice, soba noodles, or udon. Perfect as an appetizer or main course, homemade Ebi Tempura delivers authentic Japanese flavor with a satisfying crunch in every bite.
Shrimp : Large shrimp – 2 lb (900 g), peeled and deveined (tails on) ,, Vegetable oil – for deep frying
Tempura Batter : All-purpose flour – 1 cup (125 g) ,, Cornstarch – ¼ cup (30 g) ,, Large egg – 1
Tempura Batter : Ice-cold sparkling water – 1 cup (240 ml) ,, Baking powder – ½ tsp (optional)
Tempura Dipping Sauce (Tentsuyu) : Dashi stock – 1 cup (240 ml) ,, Soy sauce – ¼ cup (60 ml)
Tempura Dipping Sauce (Tentsuyu) : Mirin – ¼ cup (60 ml) ,, Sugar – 1 tsp
Garnish : Grated daikon radish (optional) ,, Lemon wedges
Garnish : Chopped green onions (optional)
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