My light and crunchy fail proof tempura shrimps

Who does not like a little tempura shrimp? It’s crunchy and easy, if you got the right batter that is. I share my fail proof recipe, have a try.

Tempura is a Japanese dish of fish, shellfish and vegetables, battered and than fried. This technique came to Japan in the 16th century by the Portuguese, hence the name tempura.

It is important to use very cold sparkling water with intense bubbles and keep the batter cold. Also do not over beat the mixture, use chopsticks to combine but ensure the batter stays lumpy.

Traditionally sesame oil is used to fry the tempura but any vegetable oil will work, i used sunflower oil.

Tempura shrimps


  • 75 gr cornflour
  • 75 gr plain flour
  • 1/4 teaspoon bicarbonate soda
  • 190 ml cold sparkling water (intense bubbles)
  • 250 gr frozen shrimp, defrosted and shells removed. leave the very last part of the tail shell
  • frying oil


  1. To make the batter: add to a bowl the cornflour, plain flour and bicarbonate soda. add the sparkling water and combine using 2 chopsticks held together, the mixture is still lumpy. Keep the bowl cool by placing the bowl on ice.
  2.  Heat the frying oil as per machine instructions or you can shallow fry in a pan. Dip the shrimp one by one in the batter and fry off for a few seconds.
  3. Serve with a soy based dip and season with some salt and chilly flakes.


by Sandra Slawinski on

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