Ebi Tempura Recipe
Ebi Tempura is a classic Japanese dish consisting of shrimp delicately coated in a light, crispy batter and fried to perfection. Unlike Western fried foods, the tempura batter remains light and very thin, allowing you to fully enjoy the texture and taste of the shrimp. This dish can be served as an appetizer, with rice, or accompanied by a traditional tempura sauce (tentsuyu). Easy to prepare at home, it will impress your guests with its lightness and authenticity.
- Author
- iRASSHAi
- Prep Time
- 15 minutes
- Cooking Time
- 5 minutes
- Servings
- 4
- Category
Salted
- Kitchen
- Japanese
Ingredients
- 12 large raw shrimp, peeled and deveined (leave the tail on)
- Salt
- Pepper
- 1 teaspoon lemon juice (optional)
- 100 g wheat flour (or half flour, half cornstarch for a lighter texture)
- 1 egg yolk
- 120 ml of ice water
- Neutral vegetable oil (sunflower or canola)
- Tempura sauce (tentsuyu) or soy sauce for serving
- Grated radish and pickled ginger (optional)
Directions
- Peel the shrimp, leaving the tail intact.
- Make a small incision in the back to remove the intestinal tract and prevent the shrimp from curling up during cooking.
- Season lightly with salt, pepper, and possibly a little lemon juice.
- In a bowl, lightly beat the egg yolk with the ice water.
- Add the flour and a pinch of salt without mixing too much: the dough should remain slightly lumpy for extra crispiness.
- In a deep saucepan or deep fryer, heat the oil to 340–370°F.
- Test the temperature with a small amount of batter: it should rise immediately and fry gently.
- Dip each shrimp in the tempura batter to coat it thoroughly.
- Dip into hot oil and fry for 2–3 minutes until golden brown and crispy.
- Drain on paper towels.
- Arrange the shrimp on a platter.
- Serve with tempura sauce (tentsuyu), grated radish, and pickled ginger, if desired.
- Serve immediately to keep it crispy.
