Restaurant-Quality Shrimp Tempura

Updated: Sep 3, 2021

Whenever we have birthdays in the house, we let the kids choose the restaurant. With the request of shrimp tempura, I decided to save some money and make it from scratch! This recipe is super easy and tastes even better than the restaurant!


2 cups vegetable oil

1-2 lbs Shrimp ( I used tiger prawns from our local meat shop, so worth it)

2 cups Sticky rice 2 cups

Vegetable medley *as much as you want!

snowpeas, carrots, broccoli, bamboo shoots, water chestnuts

2tbsp Hoison

2 tbsp Tamari Sauce

1 tbsp Sesame oil

2tbsp butter

2 tbsp Crunchy Garlic in Chili Oil ( : S&B Chili Oil with Crunchy Garlic, 3.9 Ounce : Canola Oils : Grocery & Gourmet Food)


1 egg

1 cup flour

1 cup ice-cold water


  1. Peel and clean shrimp thoroughly. You can keep the tails on, I prefer to take them off. Pat dry and set aside.

  2. Wash rice with water and strain. When clean, add 4 cups of water to rice with 2 tbsp of butter in pot and let rice cook. (approximately 15-20min depending on heat)

  3. Heat vegetable oil on med-high heat. (test the oil by gently flicking water on the oil, if it sizzle, it's ready for the shrimp)

  4. Prepare tempura, mixing ingredients with a whisk gently until clumps are gone.

  5. Heat pan (or wok if you have one) with your favorite type of oil and drop veggies in, stir occasionally. Cook for about 10-15min and set aside.

  6. When your oil is ready for the shrimp, dredge in your tempura batter and let excess drip back into the bowl. Gently place shrimp in oil and let cook for about 2-3 minutes until golden brown. You can drop in several at a time, depending on the size of your pot. The easiest way to remove shrimp from oil is with a TEMCHY Hot Pot Fat Skimmer Spoon - Stainless Steel Fine Mesh Strainer for Skimming Grease and Foam: Home & Kitchen

  7. Place shrimp on a cooling rack before plating

  8. If you want to add a bit of extra flavor, heat some crunchy garlic with chili oil in a pan and lightly toss shrimp for about 30 seconds, you won't regret it!

  9. As added fun, use a rubber stew spoon to create your sticky rice ball! Just scoop from the pot and use the side to pack it down. Drop it gently down on the plate and you will have a perfect ball!

Happy Eating!!

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