Shrimp Tempura Recipe

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, beat the egg and then add the cold water. Mix well.

Form Batter

Pour the wet ingredients into the dry ingredients and gently mix with a fork until just combined. The batter should be lumpy; do not overmix.

Prepare Shrimp

Rinse the shrimp under cold water and pat them dry with paper towels. This will help the batter stick better.

Heat Oil

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Coat Shrimp

Dip each shrimp into the tempura batter, allowing any excess batter to drip off.

Fry Shrimp

Carefully place the battered shrimp into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Do not overcrowd the pot.

Drain Shrimp

Using a slotted spoon, remove the shrimp and place them on a plate lined with paper towels to drain excess oil.

Mix Ingredients

In a small bowl, combine the soy sauce, mirin, dashi stock, grated daikon radish, and sesame oil. Stir well to combine.