Crispy Tempura Frying Recipe Easy Steps for Perfect Light Crunchy Bites
A quick and easy tempura recipe delivering light, airy, and crunchy bites perfect for appetizers or family gatherings. Uses simple ingredients and a special technique with ice-cold water for the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Japanese
Ingredients
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 large egg, lightly beaten (room temperature)
- 1 cup (240ml) ice-cold sparkling water or plain cold water
- 1/2 teaspoon baking powder (optional)
- Pinch of salt
- Vegetable oil or canola oil (about 4 cups / 1 liter) for deep frying
- Fresh shrimp, peeled and deveined (optional)
- Assorted vegetables like sweet potato slices, green beans, mushrooms, bell peppers (optional)
- Firm white fish fillets, cut into bite-sized pieces (optional)
Instructions
- Wash and cut vegetables into thin, uniform slices. Peel and devein shrimp if using. Pat everything dry with kitchen towels.
- In a medium bowl, whisk together flour, cornstarch, baking powder (if using), and salt until evenly combined.
- In a separate bowl, lightly beat the egg. Add ice-cold sparkling water. Pour wet ingredients into dry mix and gently stir with a whisk or chopsticks. Do not overmix; batter should be a bit lumpy.
- Pour oil into a deep frying pan or heavy-bottomed pot to about 2-3 inches depth. Heat over medium-high until oil reaches 350°F (175°C). If no thermometer, test by dropping a bit of batter; it should sizzle and float immediately.
- Dip prepared vegetables or shrimp into batter, shake off excess gently, and carefully lower into hot oil. Fry in batches without overcrowding, about 2-3 minutes per side until golden and crispy.
- Use a slotted spoon to transfer tempura to a cooling rack or paper towels to drain excess oil.
- Serve immediately with dipping sauce such as tentsuyu or soy sauce with grated ginger.
Notes
Use ice-cold water or sparkling water to keep batter light and airy. Do not overmix batter; lumps are good. Maintain oil temperature at 350°F (175°C) to avoid greasy or soggy tempura. Fry in small batches and drain on a cooling rack to keep crispiness. For gluten-free, substitute all-purpose flour with rice flour and cornstarch blend. For vegan, replace egg with flaxseed egg or omit egg and use sparkling water.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 275
- Sugar: 1
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
Keywords: tempura, crispy tempura, tempura recipe, easy tempura, fried vegetables, fried shrimp, light batter, crunchy bites, Japanese appetizer