Shrimp Tempura Recipe

Prepare shrimp

If frozen, fully thaw shrimp and pat dry with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp (to prevent curling) and lightly butterfly by running a paring knife along the back, leaving tail intact. Season shrimp with 1/2 teaspoon of the salt and a pinch of pepper. Dust each shrimp very lightly with the 1/4 cup flour and shake off excess.

Slice vegetables

Peel the carrot and cut into matchsticks or into 1/8" (3 mm) thick sticks about 2.5-3 inches long. Cut the zucchini into similar 1/8" thick sticks or rounds about 2.5-3 inches long. Pat vegetables dry.

Place 1 cup all-purpose flour, 1/2 cup rice flour (or cornstarch), and 1 tsp powdered sugar (if using) in a mixing bowl and whisk briefly to combine. Chill the dry mixture in the refrigerator for 5 minutes to keep it cold.

Crack 1 large egg into a separate bowl and beat lightly. Add very cold club soda (1 cup) to the egg. Add 4 ice cubes to keep the liquid extra cold; remove ice cubes just before mixing if desired. Pour the cold liquid into the dry ingredients and fold gently with chopsticks or a fork just until combined. Do not overmix; small lumps are fine. The batter should be loose and slightly lumpy. Keep batter chilled over an ice bath if possible.

If using, fold in 2 tbs fine cornmeal for extra crunch just before frying.

In a small saucepan combine 1 cup dashi, 3 tbs soy sauce, 2 tbs mirin and 1 tsp sugar. Bring to a gentle simmer over medium heat for 1-2 minutes, stirring to dissolve sugar. Remove from heat and let cool slightly. Transfer to small dipping bowls and top with grated daikon and sliced scallion if using. Keep warm or at room temperature.

Heat at least 2 inches of neutral oil in a deep pot or a fryer to 340-360°F (170-180°C). Use a thermometer for accuracy. Maintain even temperature; reduce heat if oil is smoking or batter browns too quickly.

Working in small batches (3-4 pieces at a time), hold each shrimp by the tail and dip into the batter, letting excess drip off for one second. For vegetables, lightly dust with flour, then dip into batter to coat evenly.

Gently slide shrimp and vegetables into the hot oil. Fry until batter is pale golden and crisp: about 90 seconds to 2 minutes for shrimp and 2-3 minutes for thicker vegetable pieces. Flip if necessary to ensure even coloring. Do not overcrowd the pot to avoid temperature drop.

Use a slotted spoon or spider to remove tempura and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle immediately with remaining 1/2 tsp salt while hot (optional).

Arrange shrimp and vegetables on a plate with lemon wedges. Serve immediately while hot and crispy with individual bowls of tentsuyu dipping sauce on the side. For a restaurant-style presentation, place fried pieces on a paper-lined bamboo mat or rack to keep crisp.