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The starter, From around the world

Shrimp tempura

Shrimp tempura is a Japanese style starter for 6 people, 18 shrimp fried in a thin sparkling water batter and served with a ginger soy dipping sauce. It takes 35 minutes of active work and everything happens right at serving time, nothing is made ahead except peeling the shrimp and mixing the sauce. Medium difficulty, about €3.80 per person, the key is a barely mixed batter and very hot oil.

Shrimp in a thin, crisp batter just like in Japan, fried to order, with a ginger soy dipping sauce.

Shrimp tempura
For
6 people
Work
35 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€3.80
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Under the thin, crackling batter, the shrimp stays juicy and keeps its briny flavor, never drowned out by the frying. That contrast between light crunch and tender flesh is what makes tempura work, far from the heavy fritters people sometimes picture. The ginger soy dipping sauce with lime brings the brightness that balances the dish.

This is a starter that makes an impression at a dinner with friends, especially if the rest of the meal leans Asian or simply feels different from the usual. Since everything happens at serving time, it's also a chance to cook in front of your guests, in a relaxed mood, drink in hand while the oil heats up.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 10 min
  4. When it's time to serve 3 steps, 2 min

There's nothing to do the day before for this recipe, everything happens right at serving time. Just before your guests arrive, peel the shrimp and mix the soy dipping sauce, keep it chilled. At serving time, heat the oil, mix the batter at the very last second, and fry the shrimp in small batches to serve immediately, still hot.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 18

Pantry

  • Flouroften in the pantry 120 g
  • Cornstarchoften in the pantry 60 g
  • Very cold sparkling wateroften in the pantry 20 cl
  • Ice cubesoften in the pantry 4
  • Frying oiloften in the pantry 100 cl
  • Soy sauceoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Egg 1

Fruits and vegetables

  • Fresh ginger 1 tsp
  • Lime 1
  • Green onions 2

Allergens Shellfish, Gluten, Eggs, Soy

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the shrimp keeping the tail on, slit the belly to straighten them out, and pat them very dry. 10 min

    Dry shrimp keep the batter from sliding off and spattering.

  2. Make the dipping sauce by mixing the soy sauce, grated ginger, lime juice, and chopped green onions.

    Serve it in small individual bowls.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil to 180°C and mix the batter at the last minute, barely stirring together flour, cornstarch, egg, sparkling water, and ice cubes.

    The mix should stay lumpy, overmixing makes the batter elastic.

  2. Dip the shrimp by the tail into the batter and fry them in the oil for a couple of minutes, in small batches. 2 min

    Only fry a few at a time, the oil shouldn't cool down.

  3. Drain on paper towels, season lightly with salt, and serve right away with the dipping sauce.

    Tempura is best eaten immediately, don't let it wait.

Our tips to get it right

  • Use a neutral oil like sunflower or grapeseed, it handles high heat well without masking the shrimp's flavor.
  • Keep the batter sitting over ice the whole time you're frying, that temperature shock between the cold batter and the hot oil is what makes tempura crisp.
  • Fry in small batches of 4 or 5 shrimp at most, otherwise the oil temperature drops and the batter soaks up too much fat.

The variations

  • Swap the shrimp for thinly sliced vegetables like eggplant, zucchini, or sweet potato for an equally crisp vegetarian version.
  • For kids, serve the shrimp without the sharper soy dipping sauce, just a squeeze of lime or a light mayonnaise instead.
  • Add a few bell pepper rings or asparagus tips alongside the shrimp for more texture on the plate.

What to serve it with

  • Vinegared rice or stir fried noodles as a main
  • Sesame cucumber salad as a light starter
  • Green tea or sparkling water with lime

Storage

Tempura doesn't keep, it loses its crunch within minutes. Leftover shrimp can be eaten cold the next day but will never get that texture back, it's best to plan the quantity so everything gets eaten the same evening.

Questions about this recipe

Why use cold sparkling water for tempura batter?

The carbonation and cold both limit gluten development, giving a light, crackling batter instead of a thick, elastic one. It's the basic technique behind Japanese tempura.

Can you make tempura batter ahead of time?

No, it needs to be mixed right before frying, otherwise it turns elastic as it sits and loses its signature crunch. Prep everything else in advance, but mix the batter at the last minute.

How do you check the oil temperature without a thermometer?

Drop a small bit of batter into the oil, if it floats back up immediately while sizzling, the oil is ready. If it sinks and stays down, the oil isn't hot enough yet.

Can you use smaller shrimp instead?

Yes, smaller shrimp work well, just count a few more pieces per person and shorten the frying time slightly since they cook faster.

Can shrimp tempura be made ahead?

Partly, the finish happens at the last moment. The recipe needs 35 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make shrimp tempura?

Allow 40 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in shrimp tempura?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does shrimp tempura cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, soy. Remember to ask your guests about their allergies before putting your menu together.

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