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Crispy Tempura

Tired of soggy, cakey tempura? Our secret recipe, trusted by top Japanese restaurant chains for 35+ years — crisp, light, never heavy.

30 minutes Time
Serves 2–4 Yield
Medium Level
Crispy Tempura Shop this mix

Method

  1. 01

    Prep the shrimp.

    Peel the shrimp, leaving the tails on. Make 4–5 shallow cuts along the underside, press flat to straighten, and pat dry.

  2. 02

    Coat lightly.

    Lightly coat each shrimp with flour or tempura batter mix, then shake off any excess.

  3. 03

    Heat the oil.

    Heat the rice bran oil to 338°F (170°C).

  4. 04

    Mix the batter.

    Just before frying, whisk tempura mix with ice-cold water until just combined. Keep it cold and slightly lumpy — do not overmix.

  5. 05

    Dip and fry.

    Dip each shrimp in the batter and lower into the hot oil. Drizzle small drops of batter over the shrimp for extra crispiness.

  6. 06

    Fry and drain.

    Fry for 1–2 minutes, until lightly golden and crisp. Remove and drain briefly before serving.

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