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Video:How to Make Tempura Shrimp

with Mamie Nishide

Shrimp tempura is a delicious Japanese classic. Here is an easy recipe for shrimp tempura that is sure to please.See Transcript

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Transcript:How to Make Tempura Shrimp

I'm Mamie Nishide of the Japanese Cooking Studio in New York and Gotta Eat Sweets for About.com. In this video, I'm going to demonstrate how to make shrimp tempura.

Ingredients for the Shrimp Tempura

To make shrimp tempura, you will need:
  • 12-16 large shrimp
  • 1 egg and ice water, to make a 1-cup mixture
  • 1-1/2 cups cake flour + some extra flour for dredging
  • 1/2 gallon oil For frying

Clean and Prepare the Shrimp for Shrimp Tempura

Clean the shrimp. Remove the heads if the shrimp come with heads. Make a slit in the back of the shrimp with your knife. This will make it easy to peel the shrimp. Then remove the vein.

Then make slits on the belly side of the shrimp. Cut the muscles. Break the muscles with your fingers. Now you have a straightened shrimp.

Make Tempura Batter for Shrimp Tempura

Break one egg and beat the egg. Add ice water to make 1 cup mixture. Put the mixture in a bowl. Add flour. Be careful not to over mix. It's okay to have lots of clumps.

Fry the Shrimp Tempura

Heat up vegetable oil to about 350 to 360 degrees. You can check the oil temperature with the batter. Put a few drops of batter into the oil. If the batter drops quickly and comes back up to the oil's surface, then you have a good temperature.

When frying, take the shrimp, lightly dredge in flower, then dip in the batter and fry. Repeat these steps for the rest of the shrimp. You know the shrimp is ready when it turns nice and golden brown.

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