Light Crispy, Shrimp Tempura with a delicate, flaky batter made of the tempura batter mix.
This is the easiest way to make AUTHENTIC JAPANESE TEMPURA, which is away from fritter-like fluffy, greasy, heavy, thick, crunchy tempura-like shrimp.
Shrimp tempura has been a staple of traditional Japanese cuisine as well as Sushi. The aesthetically delicate, light, and crisp batter is the perfect match for seafood and vegetables.
Don’t get me wrong, I like fluffy fritters and crunchy coating like COSTCO tempura shrimp, yet, Japanese authentic tempura should be light and crispy.
Use Japanese tempura mix, it’s no shame!
- Why Your Tempura Is Not Crispy
- Secret Tips To Make Light Crispy Tempura
- Do You Need Eggs In The Tempura Batter?
- Authentic Japanese Shrimp Tempura
- Authentic Japanese Tempura Dipping Sauce Recipe
- What To Serve With Shrimp Tempura
- Tempura Flour Substitutes
Why Your Tempura Is Not Crispy
Even for the Japanese, Tempura is not so easy task to make the dish light and crispy.
Mainly, there are two basics to make authentic Tempura without getting it fritter-like:
- Use icy cold water (even you can use cold water with ice)
- Avoid over-mixing the batter
These basics are all about keeping away from gluten forming.
Gluten makes bread or pasta, then, you can imagine it makes food a nice chewy texture.
Gluten is a protein found in wheat products. In bread/ noodle making, it’s very important.
However, it can make the Tempura batter dense and heavy, and the tempura will be more like a fritter than nor light crispy Japanese tempura.
Tempura batter mix is for everyone who wants to make authentic Tempura (not fritter) each time perfect crispy, light, and easy!
Tempura batter mix is made for the purpose to make light crispy Tempura without getting it fritter-like while it contains fewer gluten components and blends low-protein flour.
If you make the batter with only wheat flour, the tempura will become greasy and sticky as time passes.
The Tempura batter mix is a well-balanced mix to keep crispiness for long, so you can enjoy the leftover tempura.
This is the easiest way to make authentic light crispy Tempura, keeping away from all the picky tips I explain below, even the Japanese famous French chef uses Tempura batter on his Youtube.
Secret Tips To Make Light Crispy Tempura
Making The Batter
- Make the batter in an ice bath.
- Use cold carbonated water instead of water.
- Use icy cold water.
- Avoid over-mixing and whisking.
- Make the batter just before frying.
- Pat dry ingredients well before dredging.
- Use a fryer/ thick deep pot.
- Avoid adding too much at once.
- Keep the oil temperature at 320F – 350F.
For more ultimate cooking tips, read this post.
Do You Need Eggs In The Tempura Batter?
Personally, I don’t add eggs to my batter since I like light and crispy coating, and you can make Tempura without adding eggs.
Why Do You Put Egg In The Batter?
Addin eggs to the batter can help to make the coating texture thicker, and fluffier, and add rich flavor. Besides, the coating will likely not be greasy and soggy even as time passes.
So, if you want to make the tempura coating thicker, fluffier, and more flavorful, you can add eggs to the batter.
When using the Tempura batter mix, you don’t need to add eggs since it contains egg components already.
Use Mayonnaise as An Egg Substitute
You can use mayonnaise as an egg substitute since it contains eggs and oil.
Depending on the amount, add 2-4 tablespoons of mayonnaise to the batter.
Authentic Japanese Shrimp Tempura
- 1 lb shrimp, peeled and deveined
- Japanese Tempura batter mix
- Cold Water with ice
- Oil for frying
- Devein & clean shrimps properly, click here.
- If you like to prepare shrimp in the Japanese way, click here.
- To straighten fried shrimp tempura if desired, make a few deep slits on the underside of the shrimp and press over until you feel a "snap".
- Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
- In a mixing bowl, add tempura mix and cold water.
- DO NOT WHISK OR MIX WELL IF YOU DON"T WANT TO MAKE FLITTER. Use a whisk/ chopsticks, and gently combine water and batter mix a few times. Stop mixing while you can still find lumps and powder.
- Preheat the oil to 350F.
- Precoat the shrimps with batter mix powder or cake flour.
- Dip the coated shrimp into the prepared batter
- Add to the hot oil and allow to fry for 2 – 5 minutes.
- Transfer to a paper-lined plate to soak up any excess oil and then enjoy.
Authentic Japanese Tempura Dipping Sauce Recipe
Tempura often goes well with your choice of dipping sauce such as cocktail sauce, sweet chili sauce, and BBQ sauce, and for more authentic sauces,
What To Serve With Shrimp Tempura
Tendon aka Tempura Rice Bowl, is the rice bowl dish, tempura on rice.
Simply, top the rice with tempura or leftovers.
Drizzle Tempura dipping sauce.
Or, better thicken the sauce with the starch solution.