Shrimp tempura is a delicious recipe to add to your toddler’s meal rotation. It’s simple to make and is packed with flavor. Our easy recipe uses fresh shrimp, tempura batter and fry oil to create a crunchy and tender dish. From the tempuras light and airy coating to the succulent shrimp, your toddler will love this Japanese-inspired dish. Add this healthy and flavorful option to your toddler’s diet with our easy-to-follow recipe!
General Information
Servings: 4 Cuisine: Japanese Course: Main Course Keywords: tempura, shrimp, gluten free, peanut free, kid friendly Nutrition: (per serving): Calories: 101, Protein: 16g, Carbs: 5g, Fats: 1g Preparation Time: 10 minutes Cooking Time: 10 minutes
Ingredients
- 600-800g fresh shrimp, peeled and deveined
- 4 liters vegetable oil, for deep-frying
- 230g tempura flour
- 240-250ml lukewarm water
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon ground white pepper
- Cornflour for dusting
Directions
- In a bowl, mix together the tempura flour, bicarbonate of soda, and white pepper.
- Gradually add the lukewarm water to the bowl, mixing with a wooden spoon until a thick, lump-free batter is formed.
- Heat the vegetable oil in a large saucepan to 180°C.
- Dust the shrimp with the cornflour, shaking off any excess cornflour.
- Dip the shrimp in the batter and carefully lower into the hot oil.
- Fry the shrimp for 2-3 minutes until golden brown.
- Remove the shrimp with a slotted spoon and place onto paper towels to absorb any excess oil.
- Serve the shrimp tempura warm, with a side of dipping sauce if desired.
Recommended Sides
- Soy sauce for dipping
- Pickled ginger for a zingy kick
- Shiitake mushrooms for an earthy flavor
- Rice for a balanced meal
Note: For a joke, you can call this recipe Shrimply the Best Tempura!
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- bicarbonate of soda
- liters vegetable oil
- lukewarm water
- shrimp and deveined
- tempura flour
- white pepper
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