Shrimp Tempura (4) Recipe

Trim and butterfly

Rinse shrimp, pat dry thoroughly with paper towels. Make 3 shallow lengthwise slits along the underside of each shrimp (do not cut through) to prevent curling when frying. Alternatively, butterfly by cutting almost through the back and opening slightly.

Season shrimp lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Sprinkle the 2 tbs potato starch or cornstarch over the shrimp and toss lightly to coat — this helps the batter adhere and removes surface moisture.

Chill and mix

Place 1 cup of ice-cold sparkling water (or very cold water) in a bowl and, if desired, add the 4 ice cubes to keep it cold. In a separate bowl, gently whisk 1 egg yolk just to combine.

Add the whisked egg yolk to the cold water. Sift together 3 tbs all-purpose flour, 3 tbs cake flour, 1 tbs cornstarch and 1/4 tsp baking powder into the liquid bowl. Using chopsticks or a fork, stir the mixture briefly — about 10 to 12 strokes — until just combined. The batter should be lumpy and very cold; do not overmix or it will become gluey. Keep the batter bowl over ice if possible.

Heat oil

Pour approximately 1 cup (or enough) of vegetable oil into a deep saucepan or small pot to create a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Working in small batches of 3–4 shrimp, dip each prepared shrimp into the batter, allowing excess to drip off. Gently slide into the hot oil, spacing shrimp so they don't stick together. Fry until the batter is light golden and crisp, about 1.5–2.5 minutes depending on shrimp size. Turn if necessary for even color. Avoid overcrowding the pan; maintain oil temperature between 320–350°F (160–175°C) by adjusting heat.

Using a slotted spoon or spider strainer, transfer fried shrimp to a wire rack set over a sheet pan or paper towel-lined plate to drain. Finish remaining shrimp in batches.

While frying, combine 1/2 cup warm dashi, 2 tbs light soy sauce, 2 tbs mirin and 1/2 tsp sugar in a small saucepan. Heat gently just until warm and sugar dissolves — do not boil hard. Taste and adjust sweetness or soy to preference.

Divide grated daikon (2 tbs) into small serving bowls and add a pinch of grated ginger if using. Pour the warm tentsuyu over or serve the sauce alongside for dipping.

Arrange shrimp tempura on a platter over shredded cabbage or mixed greens if desired. Serve immediately with tentsuyu dipping sauce and lemon wedges. Tempura is best eaten hot and crisp.

If keeping warm briefly, place cooked shrimp in a 200°F (95°C) oven on a wire rack so they remain crisp for up to 15–20 minutes. Do not cover, which will steam and soften the batter.