Name: Ebi (Shrimp) Tempura
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/4 cup dashi; 1 tablespoon soy sauce; 1 tablespoon mirin; 1/2 teaspoon grated ginger; 1/2 teaspoon grated daikon; 3/4 kilogram shrimps (about 12 pieces); 2 tablespoons all-purpose flour; 3 cups cooking oil ((you may need more depending on the size and shape of your pan)); 1 cup corn starch; 1/2 cup all-purpose flour; 1 egg

Ebi (Shrimp) Tempura

Connie Veneracion

Succulent shrimps coated in a thin batter and fried until lightly crisp, and served with a sweet-salty dipping sauce, ebi tempura is simply delightful.

How to cook Ebi (shrimp) tempura with tensuyu sauce

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Appetizer

Cuisine Japanese

Servings people

Ingredients

For the tentsuyu sauce

1/4 cup dashi
1 tablespoon soy sauce
1 tablespoon mirin
1/2 teaspoon grated ginger
1/2 teaspoon grated daikon

The shrimps

3/4 kilogram shrimps about 12 pieces
2 tablespoons all-purpose flour
3 cups cooking oil (you may need more depending on the size and shape of your pan)

For the batter

1 cup corn starch
1/2 cup all-purpose flour
1 egg

Instructions

Make the dipping sauce

Make the tentsuyu sauce by mixing together all the ingredients. Set aside.

Prepare the shrimps

Click here for a visual guide in cleaning the shrimps.
Place cleaned the shrimps on a plate in a single layer and sprinkle two tablespoons of flour over them. Toss lightly to cover the shrimps completely with a thin coating of flour.
At this stage, start heating the cooking oil in a wok or frying pan. Make sure that the oil is at least three inches deep.

Make the batter

Mix together the flour, starch and egg with half a cup of cold water.
Add ice to the batter and mix until you have a rather thin but not watery batter. The consistency should be thinner than pancake batter.

Fry the shrimps

Test the temperature of the oil. The ideal temperature is 350F. If you don’t have a thermometer, drizzle in a little batter. If it sinks, the oil is not hot enough. If it browns within a few seconds, the oil is too hot. Adjust and keep testing until you get the correct temperature.
Dip each shrimp in the batter then drop into the hot oil. Fry no more than two or three pieces at a time.
Dip your (clean) fingers in the batter then drizzle the batter directly over and around the shrimps.
Fry the shrimps for one to two minutes or just until crisp, flipping halfway through for even cooking.
Scoop out and move to a rack or strainer.
Scoop out any excess batter in the oil and move to a plate before frying the next batch.
Serve your ebi (shrimp) tempura immediately with tentsuyu sauce for dipping.

Notes

Serving tempura immediately — any kind of tempura — is crucial. The crust loses its signature crispiness as it cools.

Keyword Shrimps

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