Tempura Shrimp Gambas

When I created this dish my intention was to create a fusion of tempura shrimp and a shrimp popper. The light tempura batter goes perfect with garlic mayo and a zesty sprinkle of freshly squeezed lime juice. A wonderful addition to any dinner spread!

Serves 3-4


Peanut oil for frying
500 grams peeled shrimp
1 ½ cups water with ice
1 cup all purpose flour
2 egg yolks
Sea salt

Garlic Mayo
Fresh Lime wegdes


In a deep pan, heat 2 inches of peanut or neutral oil to 180 degrees Celsius.

Slice each peeled shrimp lengthwise, or just skip this step altogether.

Coat the shrimp in a thin layer of flour

In a bowl, combine 1 1/2 cups of water and ice. Mix in 1 cup flour and 2 egg yolks, then add the water. You can also add texture and flavor by using cooled soda water or beer.

The batter should be runny and light.

Dredge the shrimp in flour before dipping them in the batter.

Fry for less than 5 minutes in small batches until the exterior is golden brown.

Drain on paper towels and sprinkle with sea salt.

Serve immediately with garlic mayonnaise and lime wedges, and save space for seconds!

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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