Shrimp tempura is a beloved dish that perfectly balances lightness, crunch, and flavour. Originating from Japan, this culinary gem has gained global popularity, celebrated for its simplicity and versatility. At its core, shrimp tempura features fresh shrimp coated in a delicate batter, fried to a golden crisp. However, it’s not just about the shrimp – the accompanying chilli sauce dip brings an irresistible zing that elevates every bite.
The origins of tempura date back to the 16th century, when Portuguese missionaries introduced batter-frying techniques to Japan. Over the years, the Japanese refined the method, creating a dish that prioritises lightness and texture. Today, shrimp tempura is a staple of Japanese cuisine, often served as a starter, side, or a key component of sushi rolls and rice bowls.
What makes shrimp tempura stand out is its delicate batter. Unlike other fried foods that might feel heavy, tempura batter is airy and crisp, designed to highlight the natural sweetness of the shrimp. The frying technique ensures the shrimp remain tender and juicy, while the batter provides a satisfying crunch.
Pairing shrimp tempura with a chilli sauce dip adds a modern twist to this classic dish. The heat and tang of the sauce cut through the richness of the fried batter, creating a perfect harmony of flavours. Whether the sauce is mild and smoky or fiery and tangy, it lends an exciting layer to the dining experience.
Shrimp tempura is also a versatile dish, suitable for casual meals or elegant gatherings. It can be served as an appetiser at a dinner party, a savoury snack, or part of a larger Japanese-inspired feast. Add a garnish of fresh herbs or a squeeze of lime, and the presentation becomes as delightful as the flavours.
Ultimately, shrimp tempura with a chilli sauce dip is a dish that combines tradition with a touch of spice, making it a favourite for food lovers around the world. If you’re looking for a crispy, flavour-packed treat, this iconic pairing is a must-try!
Homemade Shrimp Tempura
Shrimp tempura is a light and crispy Japanese dish featuring battered shrimp fried to perfection, paired with a zesty chilli sauce dip for a fiery twist. This recipe is quick to prepare and makes an elegant appetiser or satisfying snack.
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Servings: 4 Starters
Calories: 201kcal
Ingredients
Shrimp Tempura:
- 16 large shrimp peeled, deveined, tails on
- 1 cup plain flour
- 1 cup sparkling water ice-cold
- 1 large egg cold free range
- 1/4 tsp baking powder
- 1 pinch salt
- Vegetable oil for frying
Chilli Sauce Dip:
- 1/4 cup sweet chilli sauce
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1/2 tsp fresh ginger grated
Instructions
- In a bowl, lightly whisk the egg. Add the flour, baking powder and a pinch of salt, followed by the sparkling water. Mix gently until just combined; some lumps are fine. Place the batter in the fridge to stay chilled.1 cup plain flour, 1 cup sparkling water, 1/4 tsp baking powder, 1 pinch salt, 1 large egg
- Pat the shrimp dry with paper towels to ensure the batter adheres. Heat vegetable oil in a deep pan or fryer to 180°C (350°F).16 large shrimp, Vegetable oil
- Dip each shrimp into the cold batter, letting any excess drip off, then carefully place it into the hot oil. Fry in batches for 2-3 minutes until golden and crispy. Remove and drain on a paper towel.
- Combine the sweet chilli sauce, lime juice, soy sauce and grated ginger in a small bowl. Stir well and set aside.1/4 cup sweet chilli sauce, 1 tbsp lime juice, 1 tsp soy sauce, 1/2 tsp fresh ginger
- Arrange the shrimp on a plate and serve hot with the chilli sauce dip on the side. Garnish with lime wedges or fresh herbs if desired.
Notes
Tips and Suggestions:
– Keep the batter cold for a light and crispy texture. Ice-cold sparkling water is key to achieving the airy tempura crust.
– Do not overcrowd the frying pan, as it can lower the oil temperature and make the shrimp soggy.
– For extra flavour, season the shrimp lightly with salt before dipping them into the batter.
– The chilli sauce dip can be customised with more lime for tanginess or a dash of sriracha for extra heat.
– Do not overcrowd the frying pan, as it can lower the oil temperature and make the shrimp soggy.
– For extra flavour, season the shrimp lightly with salt before dipping them into the batter.
– The chilli sauce dip can be customised with more lime for tanginess or a dash of sriracha for extra heat.
Nutrition
Calories: 201kcal | Carbohydrates: 32g | Protein: 13g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 358mg | Potassium: 166mg | Fiber: 1g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg