Tempura Shrimp Recipe

Prepare shrimp

Rinse shrimp, pat completely dry with paper towels. Butterfly the underside slightly by making a shallow slit along the belly to straighten if desired. Lightly season with 1/4 tsp kosher salt and 1/8 tsp white pepper. Dust each shrimp lightly with 1 tsp cornstarch — this helps batter adhere.

Chill and mix

Place a metal or glass bowl in the refrigerator for 5 minutes to chill (or fill the bowl with ice to cool it, then discard ice). In the chilled bowl, combine 1/2 cup all-purpose flour, 2 tbs rice flour, and 1/8 tsp salt. Make a small well and add the lightly beaten egg. Pour in 1/2 cup ice-cold club soda. Gently stir with chopsticks or a fork just until combined — small lumps are desirable. Do not overmix; batter should be cold and slightly lumpy. If batter seems too thick, add up to 1 tbs cold water to loosen. Keep bowl over a smaller bowl of ice or return to refrigerator until ready; the batter must remain very cold.

Heat oil

Pour about 2 cups oil into a medium heavy pot or deep skillet (enough to give 2–3 inches depth). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature; temp will drop when shrimp are added.

Coat and fry shrimp

Working one at a time, hold each shrimp by the tail, dip into the cold tempura batter allowing excess to drip off briefly, then gently lower into the hot oil. Do not overcrowd — fry 2 shrimp at most at once to maintain oil temperature. Fry until batter is pale golden and crisp, about 1.5–2.5 minutes depending on shrimp size. Turn once if necessary for even coloring. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

If oil temperature falls below 320°F, allow it to return to 350°F before frying the next batch. Keep reserved batter cold; if it warms, briefly return to refrigerator and stir lightly before using.

Make quick dipping sauce

Whisk together 2 tbs soy sauce, 1 tbs mirin and 2 tbs dashi or water. Taste and adjust. If using, stir in 1 tsp grated daikon. Serve sauce in a small bowl alongside the shrimp.

Serve

Arrange 4 tempura shrimp on a small platter or individual plates. Garnish with a lemon wedge and sprinkle with 1 tsp finely chopped scallion if desired. Serve immediately while crisp.