Learn how to make restaurant-style Japanese tempura at home — with shrimp and vegetables coated in a light, delicate batter and fried until perfectly crisp.

The secret isn’t a heavy batter. Keep the ingredients cold, avoid overmixing, and fry at a steady temperature for that signature light and crunchy texture.

Serve with a simple tempura dipping sauce, steamed rice and your favorite Japanese sides for an easy Japanese-inspired dinner at home.

Ingredients

•⁠  ⁠8–10 large shrimp, peeled and deveined
•⁠  ⁠1 small sweet potato
•⁠  ⁠1 zucchini
•⁠  ⁠1 carrot
•⁠  ⁠1 cup all-purpose flour
•⁠  ⁠1 egg
•⁠  ⁠1 cup very cold sparkling water
•⁠  ⁠Neutral oil for frying
•⁠  ⁠Salt

Quick batter

1.⁠ ⁠Keep the sparkling water very cold.
2.⁠ ⁠Beat the egg lightly and add the cold water.
3.⁠ ⁠Add the flour and mix very briefly. A few small lumps are desirable.
4.⁠ ⁠Don’t let the batter sit — use it immediately.
5.⁠ ⁠Heat oil to approximately 350–360°F / 175–182°C.
6.⁠ ⁠Lightly coat shrimp and vegetables in batter.
7.⁠ ⁠Fry in small batches until pale golden and crisp.
8.⁠ ⁠Drain immediately on a rack.

Serve with: tentsuyu-style dipping sauce, grated daikon, steamed rice and a little lemon.