Shrimp Tempura (10pc) Recipe

Prepare shrimp

Start with 10 large shrimp: peel and devein, leaving tails intact. Make three shallow lengthwise cuts on the underside of each shrimp (along the belly) without slicing through to the back—this prevents curling when frying. Gently press along the back to straighten the shrimp.

Pat dry and dust

Pat the shrimp thoroughly dry with paper towels. Lightly dust each shrimp with the additional 1/4 cup flour (mixed with 1 tbsp cornstarch if using) and shake off excess. This helps the batter adhere.

Make very cold batter

In a medium bowl, crack 1 large egg and whisk briefly (do not overbeat). Add the very cold sparkling water (about 3/4 cup) and one or two ice cubes to keep the mixture chilled. In a separate bowl, combine 3 tbs all-purpose flour, 3 tbs cake flour, 1 tbs cornstarch, 1/2 tsp baking soda and 1/4 tsp salt and whisk to mix evenly. Pour the dry mix into the wet ingredients and combine with chopsticks or a fork using just a few quick stirs—batter should be lumpy and slightly runny. Do not overmix; lumps help create a light, crisp texture.

Heat oil

Pour about 1 liter of neutral oil into a deep pot or deep-fryer to a depth of 3–4 inches (enough to fully immerse shrimp). Heat the oil to 175–180°C (350–360°F). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately but not brown instantly.

Fry in batches

Remove any remaining ice cubes from the batter bowl. Working in 2 batches of 5 shrimp to avoid crowding, dip each dusted shrimp into the batter, letting excess drip off slightly, then gently lower into the hot oil tail-first. Fry 3–3.5 minutes per batch until the batter is puffed and pale golden. Turn shrimp halfway if necessary to ensure even color. Avoid overbrowning; tempura should be light and crisp.

Drain

Use a slotted spoon or spider skimmer to remove shrimp and transfer to a wire rack set over a baking sheet or a platter lined with paper towels to drain briefly. Keep the cooked shrimp warm in a low oven (about 90°C / 200°F) if cooking remaining batches. Fry remaining shrimp the same way.

Second fry (optional for extra crispiness)

For extra crispiness, when all shrimp are fried, bring the oil back to 185–190°C (365–375°F) and flash-fry the shrimp 20–30 seconds until slightly more golden. Drain again on the rack.

While frying (or beforehand), combine 1/2 cup warm dashi with 2 tbs soy sauce and 2 tbs mirin in a small bowl. Stir to combine and add 2 tbs grated daikon if desired. Serve in individual small bowls alongside the hot tempura.