Japanese Popcorn Shrimp

Tempura flour, cold water, shrimp, vegetable oil for frying. Batter the shrimp, fry at 350 degrees F (177 degrees C) for one to two minutes until golden and crispy. Toss in a sauce of mayonnaise and chili garlic paste. Garnish with chopped chives or green onions. That is Japanese popcorn shrimp.

The tempura batter is lighter and crispier than regular breadcrumbs. The cold water is what makes it work. It keeps the batter thin and creates a lacy, crunchy coating that shatters when you bite through it. The chili mayonnaise coats every piece and makes them impossible to stop eating.

Tips for Making Japanese Popcorn Shrimp

Keep the batter cold and do not over-mix

Combine one cup of tempura flour with one and a quarter cups of cold water. Stir gently. A few lumps are fine. Over-mixing develops gluten and makes the batter heavy.

Dust the shrimp in dry tempura flour before dipping in the batter. The dry flour helps the wet batter stick.

Fry in small batches

Frying too many shrimp at once drops the oil temperature and the batter steams instead of crisping. Three to four pieces at a time.

One to two minutes per batch. Remove when golden. Drain on paper towels before tossing in the sauce.

Japanese Popcorn Shrimp

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4.8 from 5 reviews

• Author: Honest Cooking
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Bite-sized pieces of shrimp in a light tempura batter, served with a tangy mayo-based sauce that complements the crispy texture.

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Ingredients

Units USM

• 1 pound (450g) large shrimp, peeled, deveined, and cut into bite-size pieces
• 1 cup (200g) tempura flour
• 1 1/4 cups (300ml) cold water
• Vegetable oil for deep frying
• 1/4 cup mayonnaise
• 1 tablespoon chili garlic paste (sambal oelek)
• 2 tablespoons chopped chives or green onions, for garnish

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.
6. 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: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2
• Sodium: 400
• Fat: 12
• Carbohydrates: 20
• Fiber: 1
• Protein: 15
• Cholesterol: 150

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