Shrimp Tempura (10 Pc) Recipe

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Rinse shrimp and pat dry thoroughly with paper towels. Using a small sharp knife, make a shallow cut along the back of each shrimp to expose and remove the vein if not already deveined. Leave the tail on. Make small shallow slits on the underside of the shrimp (2–3 cuts) to prevent curling during frying.

Season each shrimp lightly with kosher salt and freshly ground black pepper. Toss shrimp in 2 tablespoons potato starch or cornstarch until evenly coated and shake off excess. Set on a tray refrigerated for 10–15 minutes while you assemble batter and heat oil.

Place 3 cups all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder in a large mixing bowl and whisk briefly to combine. (For a lighter batter you can substitute 1/2 cup of the flour with cake flour.)

In a separate chilled bowl, lightly beat 1 large egg, then add 2 cups ice water and 1/2 cup very cold soda water. Stir gently to combine. The liquid should be ice-cold — keep it on a bowl of ice if needed.

Add the liquid to the dry ingredients in two additions, stirring very briefly with chopsticks or a spatula. Do not overmix; a few lumps are fine. The batter should be thin and slightly lumpy. Stir in 1 teaspoon fine sea salt and 1/4 teaspoon ground white pepper. Keep the batter cold; place the bowl over ice if your kitchen is warm.

Place the extra 1/2 cup flour in a shallow dish for dredging the shrimp prior to dipping in batter.

Pour about 1.5 cups neutral oil into a heavy-bottomed pot or deep fryer (oil depth about 2–3 inches). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Working in small batches (2–3 shrimp at a time to avoid overcrowding), lightly dredge each shrimp in the shallow flour to remove excess starch, shake off excess, then dip into the cold tempura batter, allowing excess batter to drip back into the bowl. Optionally, for extra ruffled texture, flick a few drops of batter into the oil first to create a lacey crown before introducing the shrimp.

Carefully lower battered shrimp into the hot oil using tongs or a slotted spoon. Fry for 2 to 2 1/2 minutes, turning once, until batter is puffed and pale golden. Avoid browning too dark — tempura is best when light and crisp.

Remove shrimp from oil and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a low oven (200°F / 95°C) if frying remaining batches. Return oil to 350°F between batches if it drops.

In a small saucepan combine 1 cup dashi, 3 tablespoons mirin, 2 tablespoons soy sauce, and 1 teaspoon sugar. Bring to a gentle simmer over medium heat just until the sugar dissolves—do not boil vigorously. Remove from heat and allow to cool slightly.

If using grated daikon, spoon 2 tablespoons into small serving bowls or directly into the sauce as garnish.

Arrange 10 pieces of shrimp tempura on a platter lined with paper or a rack so they remain crisp. Garnish with lemon wedges and sliced scallions if desired.

Serve immediately with tentsuyu dipping sauce on the side. For best texture, eat within 10 minutes of frying.