Tired of soggy, cakey tempura? Our secret recipe, trusted by top Japanese restaurant chains for 35+ years — crisp, light, never heavy.
Peel the shrimp, leaving the tails on. Make 4–5 shallow cuts along the underside, press flat to straighten, and pat dry.
Lightly coat each shrimp with flour or tempura batter mix, then shake off any excess.
Heat the rice bran oil to 338°F (170°C).
Just before frying, whisk tempura mix with ice-cold water until just combined. Keep it cold and slightly lumpy — do not overmix.
Dip each shrimp in the batter and lower into the hot oil. Drizzle small drops of batter over the shrimp for extra crispiness.
Fry for 1–2 minutes, until lightly golden and crisp. Remove and drain briefly before serving.
