Tempura Platter Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Make 3 shallow diagonal slits on the underside to keep them straight while frying. Lightly dust each shrimp with rice flour or cornstarch and shake off excess.

Prepare vegetables

Slice eggplant into 1/4-inch rounds and sit on a paper towel to remove excess moisture. Peel and slice sweet potato into 1/8-inch rounds. Remove mushroom stems. Cut bell pepper into 1-inch strips. Cut broccoli into small florets. Dry all vegetables thoroughly with paper towels; moisture prevents proper batter adhesion.

Make dipping sauce

Combine soy sauce, mirin, dashi (or chicken stock), and sugar in a small bowl. Stir until sugar dissolves. Taste and adjust—keep chilled or at room temperature while frying.

Chill liquids and mixing bowl

Place a metal or glass mixing bowl in the refrigerator or over a larger bowl filled with ice to keep it very cold. Keep the sparkling water and egg chilled until use; batter should be cold to produce a light, crisp coating.

Mix batter

In the chilled bowl, lightly beat the cold egg. Add the ice-cold sparkling water and stir to combine. In a separate bowl, whisk together all-purpose flour, cornstarch, and 1/2 tsp salt. Add the dry mix to the egg-water mixture and stir with chopsticks or a fork just until combined—lumps are okay. Do not overmix; overworking will develop gluten and make the tempura heavy. If batter seems too thick, add up to 2 tablespoons cold water, 1 tbsp at a time, to reach a loose, slightly watery consistency.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on vessel). Heat to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sink slightly then quickly rise and puff with bubbles.

Fry shrimp and vegetables — first fry (blanch)

Fry vegetables that require longer cooking first: sweet potato rounds and broccoli. Working in small batches (3–4 pieces at a time), dip each vegetable piece into the batter, letting excess drip off, then gently lower into hot oil. Fry for 1–1.5 minutes until set but not deeply golden. Remove to a wire rack or paper towel-lined baking sheet. For mushrooms, eggplant, and bell pepper, do the same (1–1.5 minutes). For shrimp, dip into batter and fry for 30–45 seconds to set the exterior. This first fry cooks items through without browning. Keep oil temperature steady; don’t overcrowd the pot.

Fry shrimp and vegetables — second fry (crisp)

Increase oil temperature to 360–375°F (182–190°C). Return batches to the hot oil for a second fry to crisp and color: fry vegetables 45–90 seconds until pale golden and shrimp 45–60 seconds until crisp and pink. Remove with a slotted spoon to a wire rack; sprinkle lightly with flaky salt while still hot. Drain briefly on paper towel if desired. Fry in small batches to maintain oil temperature and ensure even crisping.

Arrange shrimp and vegetables on a platter in an attractive pattern. Garnish with sliced scallions if using and lemon wedges. Serve immediately with the dipping sauce on the side. For best texture, eat within 10–15 minutes of frying while tempura is hot and crisp.

Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to re-crisp, but texture will not be as light as freshly fried.