📝 About This Recipe
Experience the pinnacle of Japanese frying with this light, airy, and shatteringly crisp Ebi Tempura. Originating from the Edo period, this dish transforms humble shrimp into golden masterpieces using a chilled, lacy batter known as 'koromo.' Every bite offers a delicate contrast between the sweet, succulent ocean flavor of the shrimp and the ethereal crunch of the coating.
🥗 Ingredients
The Shrimp
- 12-16 pieces Large Black Tiger Shrimp (peeled and deveined, tail-on)
- 2 tablespoons Cake Flour (for dusting the shrimp)
The Tempura Batter
- 1 cup Cake Flour (sifted and chilled in the freezer for 15 minutes)
- 1 large Egg (cold from the refrigerator)
- 1 cup Ice Water (highly chilled, carbonated water also works well)
- 1/4 teaspoon Baking Powder (optional for extra lift)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (kombu and bonito based)
- 3 tablespoons Mirin
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 1 teaspoon Granulated Sugar
Aromatics & Frying
- 2 inch piece Daikon Radish (peeled and finely grated)
- 1 teaspoon Fresh Ginger (finely grated)
- 4-6 cups Neutral Oil (Canola, vegetable, or peanut oil for deep frying)
- 1 tablespoon Toasted Sesame Oil (added to frying oil for authentic aroma)
👨🍳 Instructions
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1
Prepare the dipping sauce: In a small saucepan, combine dashi, mirin, soy sauce, and sugar. Bring to a simmer over medium heat, then remove and let cool to room temperature.
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2
Prep the shrimp: Peel and devein the shrimp, leaving the tails intact. Scrape the dark liquid out of the tails with the back of your knife to prevent oil splattering.
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3
Straighten the shrimp: Make 3-4 shallow diagonal incisions along the belly of each shrimp. Press the shrimp down firmly on a cutting board until you feel the fibers 'snap,' ensuring they stay perfectly straight during frying.
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4
Pat the shrimp completely dry with paper towels and lightly dust them with the 2 tablespoons of cake flour. Shake off any excess.
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5
Heat the oil: Fill a heavy-bottomed pot or wok with 3 inches of oil. Heat to 340-350°F (170-175°C). Use a thermometer to maintain this temperature.
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6
Make the batter: In a medium bowl, lightly beat the cold egg. Pour in the ice water and whisk gently. Sift the chilled cake flour over the liquid.
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7
Using chopsticks, mix the batter using a 'stabbing' motion for only 10-15 seconds. Do not overmix! Lumps are essential for a light texture; overmixing creates gluten and a bready crust.
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8
Test the oil: Drop a bit of batter into the oil. If it sinks halfway and immediately bounces back up with a sizzle, it's ready.
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9
Dip the shrimp: Holding a shrimp by the tail, dip it into the cold batter, then gently lower it into the hot oil.
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10
The 'Hana-age' technique: To create a lacy 'flower' effect, dip your fingers into the batter and flick extra droplets onto the frying shrimp. This creates those beautiful crispy bits (tenkasu) that attach to the shrimp.
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11
Fry for 2 to 2.5 minutes, turning once, until the batter is a very pale gold and the shrimp is cooked through. Do not overcrowd the pot; fry only 3-4 at a time.
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12
Remove the shrimp and drain on a wire rack (not paper towels) to keep the bottom from getting soggy. Use a fine mesh skimmer to remove loose batter bits between batches.
💡 Chef's Tips
Always keep your batter ingredients ice-cold; the temperature shock between cold batter and hot oil creates the signature airy texture. Use cake flour instead of all-purpose flour for a lower protein content, which ensures a delicate, non-chewy crunch. Never over-whisk the batter—if you see lumps of flour, you are doing it right. Clean the oil frequently with a skimmer to prevent burnt bits from sticking to your fresh shrimp.
🍽️ Serving Suggestions
Serve immediately while piping hot with the Tentsuyu sauce on the side. Mix the grated daikon and ginger into the dipping sauce just before eating. Pair with a bowl of hot Udon or Soba noodles for a classic 'Ten-zaru' meal. Serve alongside a crisp Japanese lager or a chilled glass of dry Junmai Sake. Accompany with a side of lightly pickled cucumbers (Sunomono) to cut through the richness.