Tempura is shrimp and vegetables coated in a light, cold batter and deep fried until crisp, served with a soy and dashi dipping sauce called tentsuyu. It came to Japan in the 16th century through Portuguese traders and missionaries, and Japanese cooks refined the frying technique into something far lighter than its European ancestors.
The batter is the whole trick. It is mixed barely, kept ice cold, and left lumpy on purpose, which is the opposite of how most Western batters are made.
This recipe makes a mixed shrimp and vegetable tempura platter for four.
What Actually Matters
Keep the batter ice cold and stir it only a few times, leaving visible lumps of flour. Overmixing or letting it warm up develops gluten, which turns the coating dense and bready instead of light and shattering-crisp. Make the batter right before frying, not ahead of time.
Tempura Recipe
Serves 4. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Ingredients
- 1 cup ice cold water
- 1 large egg yolk
- 1 cup all purpose flour, plus extra for dusting
- 8 large shrimp, peeled and deveined, tails left on
- 1 small sweet potato, sliced 1/4 inch thick
- 1 small zucchini, sliced
- 4 shiitake mushrooms, stemmed
- 4 cups vegetable oil, for frying
- 1/2 cup dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons grated daikon radish, for serving
- 1 teaspoon grated fresh ginger, for serving
Method
- In a small saucepan, warm the dashi, soy sauce, and mirin over low heat until just combined. Set the tentsuyu sauce aside.
- Heat the vegetable oil in a deep pot to 340 degrees F.
- In a bowl, whisk the egg yolk into the ice cold water.
- Add the flour all at once and stir just a few times with chopsticks, leaving lumps. Do not overmix.
- Lightly dust the shrimp and vegetable pieces with flour.
- Dip each piece into the batter and lower it carefully into the hot oil.
- Fry in small batches for 2 to 3 minutes, until light golden and crisp, turning once.
- Drain on a wire rack and serve immediately with the warm tentsuyu, grated daikon, and grated ginger.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 410 |
| Protein | 18g |
| Fat | 22g |
| Carbohydrates | 36g |
Nutrition values are a calculated estimate based on standard ingredient data, not a lab-verified figure.
Tips and Variations
Fry in small batches so the oil temperature does not drop, which is what causes greasy, soggy tempura. Good vegetable options beyond what is listed here include green beans, lotus root, and thinly sliced kabocha squash. Tempura does not reheat well and is best eaten fresh from the fryer.
Frequently Asked Questions
Why is my tempura greasy instead of crisp?
The oil temperature likely dropped too low, often from frying too many pieces at once. Fry in small batches and let the oil come back up to temperature between rounds.
Can I make the batter ahead of time?
No. Batter that sits develops gluten and loses the light, crisp texture that makes tempura work. Mix it right before frying.
What oil is best for tempura?
A neutral oil like vegetable or canola oil works well. Some traditional versions blend in a small amount of sesame oil for flavor.
Do I need a deep fryer?
No, a deep, heavy pot with a thermometer works fine. Just keep the oil at a steady 340 to 350 degrees F.
More From Wine Drop Cookery
This recipe is part of our Japanese Recipes hub, alongside dishes like Sunomono and Tonkatsu. For the frying pot and thermometer this recipe needs, see our pots and pans collection and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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