Go Back
–+ servings
Shrimp tempura and vegetable tempura

Tempura Batter Recipe

Kaylie
This homemade tempura batter recipe delivers restaurant-quality results with a light, crispy texture. It’s quick and easy to make, using simple ingredients. It’s the perfect tempura batter for shrimp and vegetables.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4 people
Calories 315 kcal

Equipment

Ingredients
  

Tempura batter

  • ½ cup all purpose flour
  • 1 cup corn starch, divided
  • ½ cup COLD carbonated water make sure the water is cold
  • ¼ cup vodka *key ingredient for crispy batter
  • pinch of salt optional

Ingredients for frying

  • Neutral oil for deep frying vegetable, corn, or avocado oil
  • 8 shrimp, deveined and peeled Optional : leave tail on
  • 1 pound evenly sliced vegetables of choice zucchini, bell peppers, potatoes, carrots

Instructions
 

Prep for frying

  • Add oil to the frying pan, enough to cover ingredients when frying. Heat oil to 375°F. For accuracy, use a food thermometer.
  • Pat the shrimp or vegetables dry with a paper towel to remove excess moisture.

Make the Tempura batter

  • In a large bowl, whisk together the flour, ½ cup cornstarch, and salt.
  • Pour in the cold carbonated water and vodka.
  • Gently mix until just combined—do not overmix. The batter should be slightly lumpy for the best texture. Set batter aside to prep for frying.
  • Add the remaining ½ cup corn starch in a shallow bowl to coat shrimp and vegetables in.

Tempura Frying

  • Lightly dust the shrimp with cornstarch to help the batter adhere better.
  • Then evenly coat the shrimp in the prepared tempura batter.
  • When the oil reaches 375 F, gently add the coated shrimp to the hot oil. Fry for 2-3 minutes or until the batter is light, crispy.
  • Transfer the tempura to a wire rack or a plate lined with paper towels to drain.
  • Repeat with remaining shrimp and vegetables.

Notes

*Nutritional facts provided are estimates and may not be entirely accurate.
  • Minimal mixing – Mix the batter just before cooking and avoid overmixing to maintain its light texture.
  • Cook in small batches – Don’t overcrowd the frying pan. Frying in small batches helps maintain the oil temperature, ensuring maximum crispiness.
  • Use a fine mesh skimmer to remove any excess batter from the oil between batches.

Nutrition

Calories: 315kcalCarbohydrates: 62gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 32mgSodium: 45mgPotassium: 496mgFiber: 6gSugar: 5gVitamin A: 0.3IUVitamin C: 19mgCalcium: 58mgIron: 2mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!