Shrimp Tempura Recipe

Clean and butterfly

Rinse shrimp and pat dry thoroughly with paper towels. Using a small sharp knife, make a shallow slit along the underside (the belly) from head end toward the tail to butterfly slightly; do not cut all the way through. Remove any remaining vein if present.

Straighten shrimp

Gently press the shrimp along the back (opposite the slit) and make 2–3 small shallow cuts in the muscle (not through the shell) to help them remain straight while frying. Lightly season both sides with 1/2 tsp coarse sea salt and 1/4 tsp black pepper. Let rest at room temperature for 5–10 minutes.

Dust with flour

Place 1/2 cup all-purpose flour in a shallow dish. When ready to batter, toss each shrimp lightly in the flour so they have a thin, even dusting. Shake off excess; this helps the wet batter adhere.

Prepare dry mix

In a medium bowl combine 1 cup all-purpose flour, 1 cup cake flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Gently whisk once or twice to mix — do not overwork or make the mixture warm.

Keep everything cold

Place the bowl with dry mix over another bowl filled with ice or keep the dry ingredients chilled. Use very cold sparkling water/club soda (about 1 cup) straight from the fridge; optionally drop in a few ice cubes to keep it icy. Chill the mixing bowl and whisk if possible.

Make batter

In a small bowl, lightly beat 1 large egg. Add the very cold sparkling water to the egg and stir once. Pour the wet mixture into the dry mixture and stir lightly with chopsticks or a fork just until combined — the batter should be lumpy with some streaks of flour; do not overmix. Keep the batter cold; if it thickens, stir in a tablespoon of cold sparkling water to adjust consistency. Batter should coat but still be slightly thin (like heavy cream to pancake batter).

Heat oil

Pour about 6 cups neutral oil into a deep heavy pot or fryer, leaving at least 2 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into oil — it should sizzle and rise immediately without browning too quickly.

Fry in batches

Working quickly, dip each floured shrimp into the cold tempura batter, letting excess drip off briefly. Carefully lower 3–4 shrimp into the hot oil (do not overcrowd). Fry until the batter is pale gold and crisp, about 2 to 3 minutes, turning once if needed. For extra crispness, after 1 minute briefly lift and drop the shrimp in oil so batter puffs; then finish cooking.

Drain and keep warm

Using a wire skimmer or slotted spoon, remove shrimp and drain on a wire rack set over a baking sheet or on paper towels for a very short time. Place finished tempura in a single layer to maintain crispness. Keep in a warm oven at 200°F (95°C) if frying additional batches. Do not stack while resting.

Finish

When all batches are cooked, sprinkle lightly with 1/2 tsp finishing salt or flaky sea salt. Serve immediately with lemon wedges, if using.

Make sauce

Combine 1 cup dashi, 1/4 cup light soy sauce, 1/4 cup mirin, and 1 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat just until the sugar dissolves, about 1–2 minutes. Remove from heat and let cool slightly.

Serve

Ladle sauce into small dipping bowls and top each with a spoonful (about 1–2 tbsp) of grated daikon radish, if using. Offer alongside the hot shrimp tempura.