Homemade Shrimp Tempura

This Homemade Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. His recipe is, by far, the best one my family has ever tried. This post contains affiliate links/ads. See disclosure/privacy policy

One of my favorite cuisines is Japanese Food. I could eat Japanese foods day in and day out and not get tired of it. That’s just how I love that kind of food.

My father-in-law was a chef for a 5-star hotel in Dubai. He is retired now, but his knife skills remain unparalleled. Though he is retired, he still cooks, that is, he cooks for our family.

My favorite dish that he makes is the Shrimp Tempura. I have tasted different versions of the Shrimp Tempura, but his is the best among the best. The best thing about it is it’s easy to make.

He showed and taught me the ways and the ingredients to create a great batter for the Shrimp Tempura. The first time I ate the tempura he made, I thought that he used a ton of different ingredients. I had that thought because chefs who I know, watch from the TV, or listen from the radio use different ingredients that I have not even heard of.

But his ingredients are basic and are found even in regular grocery stores like Walmart.

Oh did I say my daughter loved the Shrimp Tempura? She loved it so much that she even ate the tail of the shrimp. Yes, she ate the shrimp tails. We didn’t stop her from doing that because we, too, ate the tails and they were delicious and crispy. They taste like ordinary crackers we eat for snack time.

Related posts:

Homemade Shrimp Tempura

From time to time, my father-in-law makes the Shrimp Tempura. It’s really a delicious dish that can be eaten as appetizer or meal. Just a side note, the batter use for this recipe can also be used for vegetable tempura.

Without further ado, here is the recipe for the Shrimp Tempura.

Ingredients:

Equipment/Tools:

Instructions:

Heat oil in deep-fryer to 375 degrees F.

In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.

In a separate bowl, pour the remaining all-purpose flour.

Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.

Remove tempura from oil and drain on paper towels. Serve as hot and crispy.

Homemade Shrimp Tempura
 
Prep time
Cook time
Total time
 
This Homemade Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. His recipe is, by far, the best one my family has ever tried.
Recipe type: Dinner/Appetizer
Ingredients
Instructions
  1. Heat oil in deep-fryer to 375 degrees F.
  2. In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
  3. In a separate bowl, pour the remaining all-purpose flour.
  4. Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.
  5. Remove tempura from oil and drain on paper towels. Serve as hot and crispy.

Final thoughts:

There you have it… my father’s recipe for the homemade tempura shrimp. It’s looks easy to do because it truly is. The best part of this recipe is that the batter can be used to make vegetable tempura. Vegetable tempura uses vegetable vice shrimp. That’s all.

Are you ready to try this recipe? Are you going to make it for  your family, friends, or just for yourself?