Shrimp Tempura Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Using a small sharp knife, make 3 shallow slits in a V-shape on the underside of each shrimp to prevent curling (or gently flatten with the back of the knife). Leave tails intact for presentation. Season shrimp lightly with 1 tsp salt and 1/4 tsp black pepper. Dust each shrimp evenly with 2 tablespoons potato starch or cornstarch; shake off excess. Place shrimp on a plate and chill in the refrigerator while you prepare the batter (about 10 minutes).

Chill equipment and ingredients

Place a metal or glass mixing bowl in the refrigerator or over a bowl of ice to keep it cold. Keep the club soda (or sparkling water) and an egg in the refrigerator until just before mixing. Cold batter yields a crispier coating.

Make batter

Crack 1 large egg into the chilled bowl and beat lightly. Add about 3 tablespoons ice-cold club soda (see note) to the egg and stir once to combine. In a separate small bowl, whisk together 3 tablespoons all-purpose flour, 1/2 cup cake flour, 2 tablespoons rice flour (if using), and 1/4 tsp baking powder. Lightly fold the dry flour mix into the egg and soda mixture with chopsticks or a fork — do not overmix. The batter should be lumpy and thinly coat the back of a spoon. If batter seems too thick, add additional ice-cold club soda, 1 tablespoon at a time, until you reach a loose, slightly runny consistency. Keep the bowl over ice to stay cold; do not rest the batter for long.

Batter notes

For a lighter tempura, keep batter cold and slightly under-mixed (small lumps). The presence of carbonation and cold temperature creates a crisp texture. Avoid gluten development by minimal stirring.

Heat oil

Pour about 3–4 inches (enough for deep frying) of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350–360°F (175–182°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately without browning too fast.

Batter and fry shrimp

Working in batches (no more than 3–4 shrimp at a time to avoid temperature drop), remove a shrimp from the refrigerator. Lightly dust again with a pinch of potato starch if surface is moist. Holding each shrimp by the tail, dip the body into the cold batter allowing excess to drip off briefly, then gently lower into the hot oil tail-first. Fry for 2.5–3.5 minutes, turning once if needed, until the batter is pale golden and crisp. Avoid over-browning; tempura should be light in color. Use a spider or slotted spoon to transfer fried shrimp to a wire rack set over a sheet pan or paper towels to drain. Keep fried shrimp warm in a 200°F (95°C) oven if making multiple batches, but do not let them sit too long (serve within 15–20 minutes for best texture).

Adjust oil temperature

If batter browns too quickly, reduce heat slightly. If batter absorbs oil and is soggy, increase temperature a bit. Maintain 350–360°F for consistent results.

Make sauce

In a small saucepan, combine 1/2 cup dashi, 2 tablespoons soy sauce, and 2 tablespoons mirin. Warm gently over medium-low heat just until aromatic; do not boil vigorously (a brief simmer is fine). Remove from heat. If using, place 2 tablespoons grated daikon into a small bowl and spoon the warm tentsuyu over it or serve the grated daikon on the side for diners to add to their sauce.

Arrange 10 pieces of shrimp tempura on a platter or individual plates with lemon wedges (optional) and a small bowl of tentsuyu. Serve immediately so the batter remains crisp.