Asian Shrimp Tempura

Asian Shrimp Tempura is a light and crisp dish featuring juicy shrimp coated in an airy batter and fried until perfectly golden. Inspired by flavours from across Asia, it is best enjoyed hot with fresh herbs, citrus and bold dipping sauces. Ideal as a starter or sharing dish, it pairs beautifully with rice, noodles and fresh vegetable sides.

Prep Time 20

Cook Time 10

Total Time 30

Servings People

Ingredients

Shrimp:

500 g raw shrimp or prawns peeled and deveined
1 tbsp cornflour
½ tsp salt
½ tsp white pepper

Tempura Batter:

120 g plain flour
2 tbsp cornflour
½ tsp baking powder
180 ml water ice-cold sparkling
1 large egg yolk
1 pinch salt

For Frying:

Vegetable oil or sunflower oil for deep frying

To Serve:

Fresh coriander or spring onions
Lime wedges
red chilli Sliced optional

Instructions

Prepare the Shrimp:

Pat the shrimp dry and toss them gently with cornflour, salt and white pepper. This light coating helps the batter adhere and seasons the shrimp.
500 g raw shrimp, 1 tbsp cornflour, ½ tsp salt, ½ tsp white pepper

Make the Batter:

In a bowl, mix the plain flour, cornflour, baking powder and salt.
120 g plain flour, 2 tbsp cornflour, ½ tsp baking powder, 1 pinch salt
In another bowl, whisk the egg yolk with the ice-cold sparkling water. Pour the liquid into the dry ingredients and stir gently until just combined. The batter should be thin and slightly lumpy.
180 ml water, 1 large egg yolk

Heat the Oil:

Heat the oil in a deep saucepan or wok to around 180°C. The oil should be hot enough that batter sizzles immediately on contact.
Vegetable oil

Coat and Fry:

Dip the shrimp into the batter, allowing excess to drip off, then carefully lower them into the oil. Fry in small batches for 2–3 minutes until lightly golden and crisp.

Drain:

Remove the shrimp with a slotted spoon and drain on kitchen paper. Repeat with the remaining shrimp.

Serve:

Serve the Asian Shrimp Tempura immediately, garnished with herbs, chilli and lime wedges, alongside your chosen side dishes and dipping sauces.
Fresh coriander, Lime wedges, red chilli

Equipment

Nutrition