Japanese Shrimp Tempura (Crispy Ebi Ten)

Name: Japanese Shrimp Tempura (Crispy Ebi Ten)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 10 large shrimp (kuruma ebi, black tiger, or whiteleg / 16-20 count in the US); ½ tsp salt (for the wash); 1 tbsp potato starch (katakuriko) (for the wash); 2 tbsp water (for the wash); 75 ml cold water (thoroughly chilled); 50 ml carbonated water (thoroughly chilled); 15 g cornstarch; 75 g unbleached cake flour (or pastry flour, low-protein, around 7-8%, plus a little for dusting); 1 egg yolk (or egg white, ½ tbsp mayonnaise containing egg for one egg yolk); 2 ice cubes (optional); cooking oil for deep frying (at least 5 cm deep, in a pot about 24 cm across); salt (as needed); tempura dipping sauce (tentsuyu) (as needed)

Instructions

Prep:30minCook:5min

Shrimp is the king of all tempura. Enjoy it with tentsuyu dipping sauce, over noodles or on donburi. My tips and tricks ensure your shrimp tempura will be perfectly light and crispy every time.

Updated at: Thu, 10 Sep 2026 07:20:06 GMT