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Shrimp Tempura

Featured by J. Wilkes Wines in the Gold Wine Club.
Shrimp Tempura


Enjoy this Asian-inspired dish with a glass of your favorite Chardonnay from your wine of the month club box. Cheers!

Yield: 2-4
Prep Time: 10 Minutes
Cook Time: 5 Minutes


• 10 prawns (Typically, BlackTiger Prawn is used for shrimp tempura at home; more expensive Japanese Tiger Prawns are used at tempura specialized restaurants in Japan)
• Potato starch/cornstarch(for dusting)
• Neutral-flavored oil (vegetable, canola, etc) (for deep frying; vegetable oil :sesame oil = 10 : 1)

Tempura Batter: (Egg + Water: Flour= 1:1 By Volume)
• 1 large egg (cold, about 50 g.)
• 200 ml iced water
• 1 cup all-purpose flour (plain flour) (120 g)

Tempura Sauce
• 3/4 cup dashi ((180 ml; or ¾ cup water + 1tsp Hondashi)
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 2 inch daikon radish (5 cm;grated and lightly squeeze to drain)


1. Gather Tempura sauce ingredients

To Make Tempura Sauce
1. Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

To Prepare Shrimp
1. To prepare shrimp, follow the instruction on how to straighten the shrimp.

To Make Tempura
1. In a wok or a medium-size pot, heat 1 ½" (3 cm) of the oil to 340-350 ºF (170-180 ºC) and maintain the oil temperature at all times. You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s ready for deep frying.
2. Gather Tempura batter ingredients
3. Sift flour into a large bowl
4. Add the egg into very cold water
5. Whisk the egg mixture vigorously and discard the foam on the surface
6. Slowly pour the egg mixture into the flour. Mix the batter but do not over mix; it's okay to leave some lumps in the batter. Keep the batter cold all the time. Make batter right before deep frying to avoid activation of wheat gluten
7. Dust potato starch (or cornstarch) over the shrimp. This will help the shrimp adhere to the tempura batter.
8. Coat the shrimp in the batter.
9. Deep fry the shrimp until golden brown, about 2 minutes. Do not crowd the wok (pot) because the oil temperature will drop quickly. Don't overcook the shrimp; otherwise, the texture will be tough and dry. Transfer the Shrimp Tempura to a wire rack or a plate lined with a paper towel to drain excess oil. Between batches, skim the crumbs in the oil, which will burn and turn the oil darker if left in the wok (pot).

To Serve
1. Grate the daikon and squeeze the liquid out
2. Serve the shrimp tempura with warm tempura dipping sauce and grated daikon on the side. Put some grated daikon in the dipping sauce and dip the tempura in the sauce to enjoy.

Recipe sourced by Namiko Chen of Just One Cookbook