What is
Shrimp Tempura?

Shrimp tempura is a popular Japanese dish featuring shrimp that are battered and deep-fried until crispy. It is known for its light, airy batter that contrasts with the succulent, juicy shrimp within. Often served with dipping sauces, this dish is a favorite in Japanese cuisine.

Origins & History

Tempura has its roots in 16th-century Japan, influenced by Portuguese cooking methods. The technique of deep-frying vegetables and seafood in batter was introduced by Portuguese missionaries and traders. Over time, tempura became a staple of Japanese cuisine, evolving into the various versions we enjoy today.

Taste & Texture

The taste of shrimp tempura is a delightful combination of crispy and tender textures, with a mild sweetness from the shrimp and a subtle flavor from the batter. It is often served with a dipping sauce that enhances its umami profile.

Ingredients

Shrimp

Fresh or frozen shrimp, deveined and peeled, serves as the primary ingredient, providing a sweet flavor and tender texture.

Tempura Batter

Made from a mixture of flour, cornstarch, baking powder, and cold water, the batter is light and tempers the rich flavor of the shrimp.

Vegetable Oil

Used for deep-frying, vegetable oil provides a high smoke point, allowing the batter to fry quickly and evenly.

Dipping Sauce (Tentsuyu)

A sauce made of soy sauce, mirin, and dashi, usually served on the side for dipping.

This item may contain the following allergens:

Shellfish

Gluten