Tempura Recipe

1. Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Make three shallow diagonal slits on the underside (to the tail) to prevent curling during frying.

2. Season shrimp lightly with 1/2 tsp kosher salt and 1/8 tsp black pepper. Dust each shrimp lightly with 1 tablespoon cornstarch, shaking off excess. Keep chilled until ready to batter.

3. Slice vegetables as directed so pieces are similar in thickness (about 1/8"–1/4"). Pat vegetables dry. If any pieces are wet, blot with paper towel—moisture causes oil splatter.

4. Lightly dust the vegetable pieces with a little flour (use a tablespoon of cake or all-purpose flour if needed) so the batter adheres better.

5. Keep all batter ingredients very cold. Place the cold sparkling water and a few ice cubes in a measuring cup. Beat 1 large egg lightly in a small bowl.

6. In a bowl, sift together 3/4 cup cake flour, 1/4 cup rice flour (if using), and 1/8 tsp baking powder. Make sure the flour mixture is chilled or at room temperature.

7. Right before frying, pour the beaten egg into the cold sparkling water, stir once to combine. Add the liquid to the flour mixture and use chopsticks or a fork to lightly mix—do not overmix. It's okay to leave some lumps. The batter should be thin, slightly runny and cold. If too thick, add a tablespoon more cold water.

8. Keep the batter over a bowl of ice or return it briefly to the refrigerator if your kitchen is warm. Cold batter gives a crisper texture.

9. Heat 3 cups neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil—if it sinks briefly then floats and sizzles immediately, oil is ready.

10. Work in small batches (2–3 pieces at a time) so the oil temperature doesn't drop. Hold the shrimp by the tail and dip each piece into the batter to coat, letting excess drip off. For vegetables, dip each piece into the batter so it's evenly coated but not dripping excessively.

11. Carefully slide battered shrimp and vegetables into the hot oil. Fry shrimp 1.5–2 minutes until batter is pale golden and shrimp are cooked through. Fry vegetable slices 1.5–3 minutes depending on thickness until crisp-tender and pale golden. Turn pieces once if necessary for even color.

12. Remove tempura with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels for a short time. Do not stack while hot to avoid sogginess.

13. If making multiple batches, keep finished tempura warm in a 200°F (95°C) oven on a rack for a few minutes while you finish frying, but serve as soon as possible for best crispness.

14. Serve 2 shrimp and 4 vegetable pieces per portion with 2 tablespoons tentsuyu (tempura dipping sauce) and grated daikon on the side. Offer lemon wedges if desired.