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Home-Style Shrimp and Squid Tempura


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  • Batter:
  • 1/4 lb peeled small shrimp
  • 1/2 cup of cress or mitsuba
  • 1/4 lb calamari
  • 3 scallions
  • Flour (as needed)
  • Grated daikon
  • 1 beaten egg
  • 1 cup flour
  • Cold Water
  • Dipping Sauce:
  • 1/3 tsp “HON-DASHI"
  • 1/4 cup mirin
  • 1/4 cup light soy sauce
  • 1 cup water


Servings 4


Step 1

1. De-vein the shrimp and drain well. Dice calamari and scallions into 1/2-inch pieces.
2. To make a batter, beat the eggs in a measuring cup, then add cold water exactly up to the one-cup line. Pour into a bowl. Pour in cup flour all at once and blend lightly. Refrigerate batter until ready to use.
3. To make a dipping sauce, bring "HON-DASHI", mirin, light soy sauce and water to a boil in a small saucepan, then remove from heat and set aside.
4. In a small bowl, dredge a third of the shrimp in flour, then dip in about 2 to 3 Tbsp of the batter.
5. Gently place batttered shrimp in preheated deep fryer (350º). Don't touch until the batter sets, then turn over. Remove to a large serving plate when small bubbles appear around the battered shrimp. Repeat Steps 4 and 5 with the remaining shrimp, calamari and scallions.
6. Serve with the dipping sauce and grated daikon.

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