Shrimp Tempura

Shrimp Tempura

Light airy, crispy tempura batter recipe for shrimp, vegetables... anything you want to batter and fry!
The secret is in the Vodka!

No you won't taste the Vodka... & you won't get drunk, not even a little.


2 Qt (2L) vegetable oil
1½ Lbs (750g) 8-12 count shrimp
1½ cups (375 mL) all-purpose flour
½ cup (125 mL) cornstarch (cornflour in the UK)
1 large egg
1 cup (250 mL) vodka
1 cup (250 mL) soda water (club soda, seltzer)
sea salt


Prep time: ,
Cook time: ,
Total time:


Serves: 4


Pre-heat oven to 200ºF (100ºC).

In a Dutch oven with a candy / oil thermometer, heat oil over high heat to 385ºF (195ºC).
While oil heats prep the shrimp (peel, devein, and score underside) . Whisk together flour and cornstarch in large bowl.
Whisk together egg, vodka and soda water.

When oil hits 385ºF (195ºC), gently whisk liquid mixture into flour mixture until just combined.

Dip shrimp in batter 1 at a time, allowing excess to drip off, and carefully place in oil. Repeat with 8-10 shrimp at a time.
Fry until light brown, 2 to 3 minutes.
Using slotted spoon or spider, transfer shrimp to cooling rack over a baking sheet and sprinkle with salt.
Place in oven, while you fry the rest
Return oil to temp, and repeat with remaining shrimp.

Serve immediately with our Soy-Ginger Dipping Sauce recipe.

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