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Close-up of crispy fried shrimp topped with generous spoonfuls of glistening black caviar, showcasing a rich, golden texture and luxurious garnishing.

Tempura Fried Shrimp

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Golden, crackling batter meets tender shrimp, right out of the hot oil, straight into your hands. The kind of crisp you can hear. Paired with caviar ponzu and fresh shiso.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 3
Course: Appetizer, Seafood
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 10 shrimp
  • 1 cup tempura batter mix
  • ¾ cup ice-cold water
  • 2 cups vegetable oil
  • Salt to taste
  • 1 Lemon cut into wedges
  • ¼ cup Ponzu for the caviar ponzu
  • 2 tablespoon Caviar for the caviar ponzu
  • Shiso leaves for frying

Equipment

  • Deep fryer or heavy-bottomed pot
  • Paper Towels
  • Mixing bowl
  • Slotted spoon or tongs

Method
 

  1. Stir the caviar through the ponzu and set aside for dipping.
  2. In a mixing bowl, combine the tempura batter mix and ice-cold water. Stir gently. Some lumps are okay. Keep cold until ready to use.
  3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
  4. Dip each shrimp into the tempura batter, making sure it's evenly coated.
  5. Carefully lower each shrimp into the oil using tongs or a slotted spoon. Work in batches to avoid overcrowding.
  6. Fry for 2–3 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
  7. Dip the shiso leaves in the batter and fry them the same way. They are thin and take far less time than the shrimp, so lift them out as soon as the batter sets.
  8. Transfer to a paper towel-lined plate and season immediately with salt and a squeeze of lemon.
  9. Garnish the shrimp with the fried shiso. Serve immediately with a side of caviar ponzu for dipping.

Notes

Storage: Tempura is a serve-it-hot dish, the batter goes soft and greasy fast once it sits. If you have leftovers, re-crisp in a hot oven or air fryer for a few minutes rather than the microwave, but they won't be quite as crackly as fresh.

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