Ultimate Secret Crispy Tempura

Crispy perfection awaits! Discover the secrets to making restaurant-quality tempura at home with our simple recipe and tips. Impress your guests with every bite!

We fell head over heels for this quirky restaurant in Siquijor called “G-spot.” My fiancé and I became regulars, all thanks to their insanely delicious tempura served with a mayo and ketchup dipping sauce that was to die for. The place had this uniquely erotic furniture that added a hilarious twist to our romantic dates – who knew a chair could make you blush?

Perched right in front of a stunning beach, G-spot was the perfect backdrop for our tempura adventures. We’d sit there, enjoying the view, and giggling at the veryyyyy erotic bottle opener that never failed to crack us up. The naughty chairs were a conversation starter, to say the least, and gave us plenty of laughs.

I can’t wait to go back there and try their delicious meals again. I think my fiancé would love it, too.

One of our most memorable dates was spent playing Jenga there, laughing hysterically as the wooden tower wobbled and fell. Inspired by their crispy, mouth-watering tempura, I decided to try making it at home. Join us on our fun and flavorful journey and learn how to fry up some laughs (and tempura) yourself!

Crispy Tempura

5.0 from 2 votes

Course: MainCuisine: JapaneseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Ingredients

• 1/2 Kilo 1/2 Shrimp

• 1 cup 1 cake flour

• 1 cup 1 cold water

• 2 cubes 2 ice

• 528 ml 528 vegetable oil

• 1 teaspoon 1 salt and pepper

• 1 large 1 egg

Directions

• Peel and deviled the shrimp and pat dry all the peeled shrimp to remove excess moisture. Season with salt and pepper.
• To make the batter, in a bowl, lightly beat the egg, then add ice-cold water. Gradually add the flour, mixing lightly to combine. Avoid overmixing; it’s okay if the batter is a bit lumpy.
• In a deep frying pan or pot, heat the oil to 350°F to 375°F (175°C to 190°C).
• Dip each piece of shrimp into the batter, then carefully place it into the hot oil. Fry in small batches to maintain the oil temperature. Fry until golden and crispy, usually 2-3 minutes.
• Remove the tempura from the oil.
• Serve immediately with the dipping sauce and optional garnishes.
• Sauce
  
• Mix tomato sauce and mayonnaise.

Notes

• For a traditional Japanese tempura, there is not need to season it with salt and pepper.
• For the traditional Dipping sauce (Tentsuyu)
  1. 1 cup of Dashi Stock
  2. 1/4 cup of soy sauce
  3. 1/4 cup Mirin
  4. 1-2 teaspoon sugar (optional)
• If you don’t have cake flour you may use (1 cup cake flour (or a mix of 3/4 cup all-purpose flour and 1/4 cup cornstarch)
• Add a bit of cornstarch to the batter mix. Cornstarch helps in making the batter lighter and crisper.
• Fry in small batches to avoid dropping the oil temperature. Crowding the pan lowers the temperature and leads to greasy, soggy tempura.