Tempura with shrimp, vegetables, light crispy shell and dip
Japanese Recipe

Tempura

For Tempura, ingredients are prepared dry, the dough of ice-cold water, egg and flour is only briefly mixed and immediately fried. The oil temperature is crucial for a bright, crispy shell.

No ratings yet
Jump to recipe View ingredients
Share
Total time 35 min
Calories 520 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Bake tempura with cold dough crispy

Tempura should be light, not like a heavy panade. Therefore, small lumps are allowed in the dough, and the ingredients only come in thin. Tempura is served with dip or salt right after frying.

Quick Dinners Lunch Dinner Seafood

Recipe

Tempura

Tempura is vegetables or shrimps in a very cold, light dough, which is baked briefly in hot oil. The dough is stirred only roughly so that it remains airy.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Cut vegetables, dry prawns and easily pollinate them with flour.

  2. 2

    Heat oil

    Heat oil to about 170 to 180 degrees. A drop of dough should rise quickly.

  3. 3

    Mix the dough

    Mix the egg and ice-cold water, put on flour briefly. Small lumps are desired.

  4. 4

    Fry in batches

    Drag the ingredients thinly through the dough and fry in a light and crispy proportion.

  5. 5

    Serve immediately

    Drain on a grid and serve with dip, radish or lemon.

Kitchen know-how

Tips for Tempura

Ice-cold dough

Cold dough and hot oil make tempura lighter and crispier.

Do not stir smoothly

Tempura dough may have small clumps. Too much stirring makes the shell heavy.

Fry portions

Too many pieces lower the oil temperature and make tempura greasy.

Variations

How to adapt this recipe

Sweet potatoes, zucchini, mushrooms, peppers and eggplant make a very good vegetarian tempura plate.

Instead of dip, mix some salt with lemon zest or matcha and serve sparingly.

Nutrition per serving

520kcal
48.0 gCarbohydrates
24.0 gProtein
24.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Tempura

Cold dough meets hot oil and becomes lighter crispy. Warm stirred dough becomes heavier.

No, little clumps are good. Too much stirring develops gluten and makes the shell tough.

Shrimps, sweet potatoes, zucchini, mushrooms, peppers, eggplant or pumpkin are good.

Frying portions, drain on a grid and serve immediately.

Keep cooking

Related recipes and topics

Similar recipes

45 min · Japanese Omurice Omurice wraps spicy Ketchu price with chicken, onions, mushrooms and peas in a thin, delicate omelet and belongs to the Japanese Yoshoku kitchen. 26 min · Japanese Inspired Cold sesame cucumber noodle salad Cool soba noodles, cucumber and carrot meet a creamy sesame dressing with soy sauce and rice vinegar. The salad tastes fresh, nutty and slightly spicy. 55 min · Japanese Sushi rolls Sushi rolls succeed with properly seasoned sushi rice, Nori leaves and cleanly prepared fillings. The rice is seasoned with rice vinegar, sugar and salt, not with soy sauce. 37 min · Thai Yum Woon Sen Yum Woon Sen is a Thai glass noodle salad with shrimp, pork chop, tomatoes, celery, herbs and a spicy lime fish sauce dressing. 40 min · Thai Gai Pad Med Mamuang Gai Pad Med Mamuang is Thai cashew chicken with crispy fried meat, roasted nuts, peppers, onions and mild dried chilies. 35 min · Thai Larb Gai Larb Gai is a north-east Thai chicken salad with lime, fish sauce, roasted rice powder, chilli, shallots, mint and fresh herbs.