This tempura recipe would make a great sharing starter for friends and family.


  • 1 cup Spiced Tempura*

  • 4 large head-on shrimp (U4-6’s), peeled, deveined, tail on

  • 1 cup Lemongrass Aioli*

  • Canola oil for frying

  • Kosher salt and freshly ground black pepper


  • 1.

    Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Spiced Tempura in a medium bowl, dip shrimp in tempura, covering it fully. Let excess drip off and gently lower into hot oil. Fry until GB&D (golden brown and delicious), about 3-4 minutes. Drain on paper towels and lightly season with salt. Serve with a dipping bowl of Lemongrass Aioli.


* For Ming Tsai's spiced tempura batter and lemongrass aioli recipe, visit Ming Tsai's recipe page

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings