I love eating out and discovering new restaurants. They’re an inspiring way to explore different cultures and cuisines and taste authentic versions of favourite dishes. Japanese Shrimp Tempura (Ebi Tempura) — called ebi no tempura (海老の天ぷら) or ebiten (えび天) in Japan — is one of my go-to orders at a Japanese restaurant. The good news: it’s surprisingly easy to make at home.
My husband, who is half Japanese, taught me this simple method and now we make it often. Picture juicy prawns wrapped in the lightest, crispiest tempura batter, served with a dipping sauce you love. One tip: make more than you expect — they disappear fast.
Although the name might sound fancy, you can have perfectly crisp Ebi Tempura in under 30 minutes. Serve them as a snack with dipping sauces or as part of a main with sticky sushi rice, sliced avocado and a cucumber salad. Once you’ve mastered the batter technique, try it on vegetables and other seafood too.
Why you will love this Shrimp Tempura recipe:
- Ready in less than 30 minutes — great as a canapé, snack, starter or main.
- Simple to make with a few easy steps.
- Delicious contrast of juicy prawns and light, crunchy batter; goes wonderfully with spicy, creamy sriracha mayo or sweet chilli sauce.
- More budget-friendly than ordering in a restaurant, and fun to make at home.
Ingredients:
Full recipe and printable card are at the bottom of the post.
Prawns – use tail-on jumbo raw prawns for the best texture and flavour, though any raw prawns will work.
Cornflour – a light dusting helps the batter adhere to the prawns.
Plain flour – also called all-purpose flour, for the batter.
Baking powder – gives the batter a light, airy texture and extra crispness.
Garlic granules – add a subtle garlic note to the batter.
Sparkling water – the carbonation creates tiny bubbles that puff up in hot oil, producing a lighter, crispier coating.
Ice cubes – keep the batter cold for the best results.
Oil – choose a neutral oil with a high smoke point, such as sunflower or vegetable oil.
Substitutions and Variations:
Prawns: any raw prawns will do; larger prawns give a better bite. Swap for squid rings to make tempura calamari, or use vegetables for a vegetarian or vegan-friendly tempura (check the batter if avoiding eggs).
Dips: sriracha mayonnaise, sweet chilli sauce or traditional tentsuyu are all excellent. You can also serve these with garlic aioli, sour cream and chive dip, or experiment with peanut rayu for a twist.
Here’s how to make Ebi Tempura:
The steps below give a clear overview; the full recipe with amounts is at the bottom of the page.
ONE: Peel the prawns but leave the tails. On a chopping board, make shallow slits on either side of each prawn to flatten them slightly. Pat dry with kitchen paper and toss in cornflour.
TWO: For the batter, whisk plain flour, baking powder, garlic granules and salt in a bowl. Add chilled sparkling water and a couple of ice cubes. Mix gently — a few lumps are fine.
THREE: Dip each prawn into the batter one at a time and gently shake off the excess coating.
FOUR: Carefully lower prawns into hot oil and fry for 2–3 minutes until golden and crisp. Fry in small batches (3–4) to avoid overcrowding. Drain on kitchen paper.
Cooking Tips:
Dry prawns: Make sure prawns are well patted dry before dusting with cornflour so the batter sticks properly.
Light dusting: Cornflour helps the batter cling and gives a better crust.
Keep ingredients cold: Very cold sparkling water and ice slow gluten development and keep the batter crisp.
Avoid overmixing: Stir gently — chopsticks work well to prevent overworking the batter.
Fry in batches: Overcrowding lowers oil temperature and leads to soggy, oily tempura.
Frequently Asked Questions
Ebi Tempura is a classic Japanese dish of prawns coated in a very light, crisp batter. The result is a delicate, crunchy exterior with juicy, tender prawns inside.
Tempura batter is thinner and lighter than many Western batters, producing a less greasy, crisper finish that keeps the filling tender. It’s commonly used for prawns and vegetables.
FAQs: how to serve
As a starter or snack, serve with sriracha mayonnaise, sweet chilli sauce or traditional tentsuyu. For a main, pair with sticky sushi rice, sliced avocado, nori and a cucumber–radish salad dressed with soy and sesame oil. Garnish with spring onions, chives or a squeeze of lime for brightness.
Tentsuyu is a classic tempura dipping sauce made from dashi (Japanese stock), soy sauce, mirin and a little sugar. Grated daikon can be added for extra freshness. It’s salty, umami-rich and pairs beautifully with tempura.
Other recipes you might enjoy:
Try my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle, Teriyaki Salmon Bowl, or Buttered Garlic Prawns for easy weeknight meals. If you enjoy noodles, Korean Spicy Ramen or Quick Curry Udon with Tofu are favourites. For a snack, Sesame Prawn Toast works well alongside tempura.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Made this recipe and loved it?
I’d love to hear your feedback in the comments. Tell me what you thought, any tweaks you made, and the story behind why you tried the recipe. If you share a photo on Instagram, please tag @desertislanddishes — seeing your creations makes my day!
Japanese Shrimp Tempura (Ebi Tempura)
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Ingredients
For the prawns:
- 500 g tail-on jumbo raw prawns
- 100 g cornflour
- ¼ tsp flaky sea salt
For the batter:
- 300 g plain flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp garlic granules
- 400 ml chilled sparkling water
- 2 ice cubes
- Oil, for frying
To serve:
- Sriracha mayonnaise, sweet chilli sauce or tentsuyu sauce
Instructions
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Peel the prawns but leave the tail on. Carefully devein them; your fishmonger can do this if you prefer.
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Lay prawns on a board and make shallow slits on either side to flatten them. Pat dry with kitchen paper.
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Combine cornflour and salt in a shallow bowl, toss the prawns to coat, and set aside.
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For the batter, mix plain flour, baking powder, garlic granules and salt. Stir in chilled sparkling water and ice cubes gently — do not overmix; a few lumps are fine.
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Fill a deep pan or fryer one-third with oil and heat to 190°C. Prepare a plate lined with kitchen paper for draining.
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Dip each prawn in the batter, shake off excess, and gently lower into the hot oil. Fry 2–3 minutes until golden and crisp. Work in small batches to avoid overcrowding.
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Remove with a slotted spoon and drain on the prepared plate. Repeat with remaining prawns.
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Serve warm with sriracha mayonnaise, sweet chilli sauce or tentsuyu. Enjoy!
Notes
Overcrowding: do not overcrowd the pan or the oil temperature will drop, producing greasy or soggy tempura.
Serving suggestion: sriracha mayo or sweet chilli are simple favourites; tentsuyu is the traditional option if you want to try it.
Nutritional info: values are estimates and depend on how much batter is consumed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.