These are bite-sized pieces of shrimp in a shatteringly light tempura batter — the Japanese kind, made with ice-cold water and tempura flour mixed just until barely combined. Lumps in the batter are fine. Over-mixing gives you something chewy instead of crispy.
Fry at 350°F until pale gold, not dark brown. The mayo-based sauce is the other half of the equation — it’s tangy, a little sweet, and cuts the richness of the fried shrimp. The whole thing takes about 25 minutes from start to finish.
Japanese Popcorn Shrimp
Total Time: 25 minutes
Yield: Serves 4
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Description
Crispy tempura shrimp tossed in a spicy mayo sauce. A fun, flavorful appetizer or light meal.
Ingredients
Units
- 1 lbs (454 g) prawns, shelled, deveined, and cut into 1/2-inch (1.5 cm) pieces
- 1 cups (237 ml) tempura flour (store-bought, Japanese or Korean variety)
- 1/4 cups (59 ml) tempura flour for dusting
- 1 1/4 cups (300 ml) cold water
- Vegetable oil, for deep frying
- 1 1/4 cups (284 g) mayonnaise
- 3 tbsp (50 g) chili garlic paste
Instructions
- In a small bowl, combine the mayonnaise and chili garlic paste. Mix thoroughly until smooth. Set aside for later use as the coating for the shrimp.
- In a medium mixing bowl, combine 1 cup (200g) of tempura flour with 1 1/4 cups (300ml) cold water. Stir gently until the batter reaches a thick, smooth consistency, similar to heavy cream. Avoid overmixing, as a few small lumps are fine.
- Lightly coat the shrimp pieces in the dry tempura flour, shaking off any excess. This helps the batter stick better to the shrimp. Dip the dusted shrimp pieces into the prepared tempura batter, ensuring each piece is evenly coated.
- In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (177°C). Carefully place a few battered shrimp pieces into the hot oil, frying in batches. Fry each batch for 1-2 minutes, or until the shrimp are golden and crispy. Remove the shrimp from the oil and drain on paper towels to remove excess oil.
- In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.
- Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.
Notes
- For optimal crispiness, ensure the oil temperature remains consistent throughout frying; use a thermometer to monitor.
- If you don’t have tempura flour, you can substitute all-purpose flour, but the texture might be slightly different.
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days; the sauce may thicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Main Course
Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What should I serve with Japanese popcorn shrimp?
Steamed rice and an Asian-style slaw make this a complete meal. As an appetizer, they work well on their own with extra spicy mayo for dipping.
Can I use regular flour instead of tempura flour?
All-purpose flour works in a pinch, but the coating will be denser and less crispy. Tempura flour is formulated for a lighter, crunchier result.
How do I keep fried shrimp crispy?
Serve immediately after frying. If you need to hold them, place on a wire rack in a 200°F oven. Never on paper towels, which trap steam and make the coating soggy.
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