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Le Chaudron recipe
Crevettes en tempura
Shrimp tempura
⏱ 20 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large raw jumbo shrimp, peeled
200 g (7 oz)Japanese tempura flour
300 ml (1¼ cups)ice-cold sparkling water
1beaten egg yolk
1 L (4¼ cups)neutral frying oil
100 ml (½ cup)Japanese soy sauce
2 tbspmirin
1 tbspgrated fresh ginger
- 16 large raw jumbo shrimp, peeled
- 200 g (7 oz) Japanese tempura flour
- 300 ml (1¼ cups) ice-cold sparkling water
- 1 beaten egg yolk
- 1 L (4¼ cups) neutral frying oil
- 100 ml (½ cup) Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp grated fresh ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the shrimp, leaving the tails on, then make a light cut along the back so they don’t curl up.
- Make the dipping sauce by mixing the soy sauce, mirin and grated ginger in a small bowl.
- Heat the frying oil in the deep saucepan to 180 °C (350 °F) on a thermometer.
- Right before frying, mix the tempura flour with the ice-cold sparkling water and the beaten yolk — don’t overmix.
- The batter should stay lumpy — that’s real Japanese tempura.
- Dip each shrimp in the batter and fry right away in the hot oil for 2 minutes.
- Drain on paper towels and serve right away with the soy-mirin sauce, while they’re crisp.
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