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Shrimp Tempura with Soy Dipping Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp Tempura:
  • 12 large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 3/4 cup ice-cold sparkling water
  • 1/4 teaspoon baking powder
  • Vegetable oil, for frying
  • Optional Vegetable Tempura:
  • 1 sweet potato, thinly sliced
  • 1 zucchini, thinly sliced
  • 1/2 cup broccoli florets
  • For the Soy Dipping Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup dashi or water
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon grated ginger (optional)

Instructions
 

  • Step 1: Prepare the Dipping Sauce : Combine soy sauce, dashi (or water), mirin, sugar, and grated ginger in a small saucepan. Heat gently until sugar dissolves. Remove from heat and let cool slightly.
  • Step 2: Prepare the Batter : In a bowl, mix flour, cornstarch, and baking powder. Beat egg lightly, then mix with ice-cold sparkling water. Combine wet and dry ingredients gently, leaving lumps—do not overmix to maintain a light, airy batter.
  • Step 3: Heat Oil for Frying : Heat vegetable oil in a deep pan or wok to 350°F (175°C). Use enough oil to submerge shrimp.
  • Step 4: Coat and Fry Shrimp : Pat shrimp dry with paper towels. Dip shrimp into batter, then carefully place in hot oil. Fry for 2–3 minutes per side, until golden and crispy. Remove and drain on paper towels. Repeat with vegetables, if using.