Appetizer: Japan – えび天ぷら ▶ Ebi Tempura (Shrimp Tempura)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 large tiger prawns, about 8 oz total (227 g total), peeled (tails on), deveined, and straightened
1 cup (240 ml) ice-cold water
1 large egg
1 cup (120 g) cake flour (or low-protein flour)
1 / 4 cup (30 g) cornstarch
1 / 4 tsp (1.25 ml) baking powder
Neutral oil for deep-frying, as needed
Dipping sauce (tentsuyu): dashi, soy sauce, mirin, to taste
Grated daikon and ginger, optional

Show original ingredient measurements

8 large tiger prawns, about 8 oz total (227 g total), peeled (tails on), deveined, and straightened
1 cup (240 ml) ice-cold water
1 large egg
1 cup (120 g) cake flour (or low-protein flour)
1 / 4 cup (30 g) cornstarch
1 / 4 tsp baking powder
Neutral oil for deep-frying, as needed
Dipping sauce (tentsuyu): dashi, soy sauce, mirin, to taste
Grated daikon and ginger, optional

Instructions

1. Heat oil to 170–180°C (340–355°F). Pat prawns very dry.
2. Whisk egg with ice-cold water; gently fold in flour, cornstarch, and a pinch of baking powder—leave lumpy and cold.
3. Dust prawns lightly with flour, then dip in batter.
4. Fry in small batches until pale golden and crisp, 1–2 minutes; drain on rack.
5. Simmer dashi, soy, and mirin for dipping; serve with grated daikon/ginger if using.
6. Serve immediately for maximum crispness.