Shrimp Tempura Cutlets

Course Appetizer
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 40 small cutlets


  • 1 ¼ cup All purpose flour
  • ¼ tsp Baking powder
  • 2 large eggs lightly beaten
  • 1 ¼ cups Ice cold water
  • 1 cup slightly chopped cooked baby shrimp
  • 1 cup chopped baby button mushrooms
  • 1 cup frozen corn thawed
  • 1 cup frozen small peas thawed
  • ½ cup sliced green onions
  • 2 tbsp fresh fresh chopped cilantro
  • 1 tbsp chopped fresh thai chili
  • 1 cup Vegetable/ Avocado oil for frying
  • Salt and Pepper to taste



  1. Whisk flour and baking powder in a mixing bowl. Add the egg, ice cold water and combine. Don’t worry about lumps. Set aside. This is the tempura batter.
  2. In another bowl, combine corn, peas, green onions, mushrooms, cilantro, thai peppers, shrimp and season with salt and pepper. After combining, add to tempura batter and mix well.
  3. In a wok, heat oil over medium high heat until the oil is lightly smoking. Drop one tablespoon of the mix per cutlet and fry 1 to 2 minutes on each side.
  4. Serve with Soya or gluten-free Tamari sauce for dipping.

Recipe Notes