Tempura Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. Make 3 shallow, diagonal slits along the underside (belly) of each shrimp to keep them straight when frying. Lightly season both sides with 1 tsp salt and 1/4 tsp pepper. Rub about 1 tsp vegetable oil over the shrimp to help batter adhere. Keep refrigerated until ready to batter.

Chill ingredients

Place the egg and sparkling water in the refrigerator for at least 10 minutes prior to mixing, or keep the egg and a measuring cup of sparkling water over an ice bath. The batter must be very cold.

Make batter

In a bowl, lightly beat the cold egg. Add the ice-cold sparkling water and two small ice cubes to keep temperature down. In a separate bowl, sift together 1/2 cup flour and 2 tbsp cornstarch. Make a well in the dry ingredients and pour in the egg-water mixture. Using chopsticks or a fork, mix quickly with a few gentle strokes — do not overmix; small lumps are fine. A slightly lumpy, thin batter is ideal. If it seems too thick, add up to 1 tbsp more cold sparkling water.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed pot or saucepan and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float up immediately, forming small bubbles.

Batter and fry shrimp

Working one at a time, dry each shrimp again if any moisture collected. Hold the shrimp by the tail, dip into the batter to coat evenly (do not let excess drip too long), and gently lower into the hot oil. Fry 2–3 shrimp at a time so oil temperature remains steady. Fry for 1.5–2 minutes until the batter is pale golden and crisp. Turn once if needed. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels for 30–60 seconds.

Finish and keep crisp

If serving multiple batches, keep already-fried shrimp on a warm (not hot) oven set to 200°F (95°C) on a wire rack to maintain crispness while finishing remaining shrimp. Serve promptly for best texture.

Make sauce

Combine 1/2 cup dashi, 2 tbsp mirin, 1 tbsp soy sauce, and 1/2 tsp sugar in a small saucepan. Warm over medium heat just until the sugar dissolves and the mixture is aromatic — do not boil hard. Remove from heat and let cool slightly. Spoon in 1 tbsp grated daikon into a small dipping bowl if using.

Place 5 pieces of tempura shrimp on a serving plate with a small bowl of tentsuyu on the side. Add a lemon wedge and sprinkle chopped scallion or shiso if desired. Recommend eating immediately so the batter remains light and crisp.