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shrimp & onion tempura mixture

Shrimp & Onion Tempura Mixture


  • 12 shrimps
  • 6 ounces onion
  • oil for deep-frying


  • 1 egg
  • 1/4 cup cold water
  • 1 3/4 ounces flour

dipping sauce (optional):

or salt (optional)

Step 1

step 1:

Hull shell and tail. Devein the shrimp.

Step 2

step 2:

Peel the onion and slice thinly.

Step 3

step 3:

To make coating, mix the egg and cold water in a bowl. Add the flour and toss. Add the shrimps and sliced onion.

Step 4

step 4:

Stir several times.

Step 5

step 5:

Heat the oil to 340°F. Put 1 /8 of the shrimp and onion mixture on a wooden spatula. With chopsticks, slide the mixture into the oil.

Step 6

step 6:

Make 3 more servings of the mixture in the same way.

Step 7

step 7:

Deep-fry the 4 servings a couple of minutes. Turn over and deep-fry the same amount of time. Remove from the frying pan and drain the oil. Fry the rest of the mixture in the same way.

Step 8

step 8:

You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the fried shrimp and onion mixture into the dipping sauce. Or, if you prefer salt, pour a suitable amount onto a small plate and dip the fried mixture into the salt.

Ebi to tamanegi no kakiage


This dish is standard tempura mixture. The shrimps and vegetables have a good texture.