Jang Ho-jun's Japanese Shrimp Tempura
Authentic Japanese-style snowflake shrimp tempura with an exceptionally crispy texture by inhibiting gluten formation
Ingredients needed 2 servings
Recipe
Cooking tips
- Overmixing the batter develops gluten and makes the tempura soggy, so mix lightly, leaving lumps visible.
- Removing the water sac from the shrimp tail prevents oil splattering during frying.
- For beginners, make the batter slightly thinner than the recipe, give the shrimp a light first fry, then dip in batter again and fry a second time for a foolproof, voluminous, crispy result.
Recommended for
- Those who want to successfully make Japanese restaurant-style snowflake shrimp tempura at home.
- Beginner cooks who've struggled with tempura batter turning soggy quickly.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jung Ho-young's Shrimp Tempura
- Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
- Aha Bujang's Sashimi Restaurant-Style Shrimp Tempura
- Seonkyoung Longest Spicy Salt and Pepper Shrimp Fry
- Sung Si-kyung's Rice Paper Shrimp Fritters
- Seonkyoung Longest Japanese-Style Curry Shrimp Tempura Pizza
- Seungwoo Dad's Cold Oil Fried Cream Shrimp
- Striker Chef's Gaji Saeu Roll Twigim
- Maeil Matna Shrimp Potato Fries
- Yeo Kyung-rae's Super Simple Eggplant Fritters
