The Recipe · No.715 · Tempura

Tempura, and Where to Source It

Lightness comes from keeping the batter cold and barely mixed: use ice water, stir it just to lumpy, and fry immediately, so the gluten never develops and the coating stays lacy instead of bready. Overmix it or let it warm up and you get thick, greasy, doughy fritters.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes4 servings
CuisineJapanese
Part One
The Ingredients — and where to get them
Shrimp
Peeled with tails on, scored so they stay straight. Wild-caught shrimp have real sweetness.
12
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Vegetables
Sweet potato, green beans, mushroom, and shishito, cut thin so they cook through fast. Fresh.
3 cups
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Flour
A low-protein flour keeps the batter tender; some cornstarch adds crispness. Keep it cold.
1 cup
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Egg and ice water
One egg in ice-cold water; the temperature is the whole trick. Fresh eggs.
1 egg, 1 cup water
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Neutral oil
A clean high-smoke-point oil for frying at a steady heat.
for frying
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Prep everythingPeel and score the shrimp, cut the vegetables thin, and have them dry and ready before you mix batter.
  2. Mix cold and lumpyWhisk the egg into ice water, add the flour, and stir just until barely combined and still lumpy. Do not smooth it.
  3. Fry in small loadsDip and fry a few pieces at a time in clean oil until the coating is pale gold and crisp, keeping the oil temperature steady.
  4. Drain and saltDrain on a rack, salt lightly, and serve at once with a soy-dashi dipping sauce and grated daikon.
Part Three
The Toolkit

Heavy pot · Spider · Thermometer

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