Tempura Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits on the underside (belly) of each shrimp to prevent curling, keeping the tail intact. Lightly season both sides with 1 tsp salt and 1/4 tsp black pepper. Toss shrimp with 2 tablespoons cornstarch to coat evenly; shake off excess. Place shrimp on a chilled tray while you make the batter.

Keep ingredients cold

Place the bowl you'll use for batter in another bowl filled with ice, or chill the mixing bowl. Use ice-cold club soda and keep eggs and flours cold; cold batter yields a crisper result.

Combine dry ingredients: in the chilled bowl, whisk together 3 tbsp all-purpose flour, 3 tbsp cake flour, 1 tbsp cornstarch, and 1/4 tsp baking powder until evenly distributed.

Make batter: pour 3 oz ice-cold club soda into a small cup and add 1 lightly beaten egg. Quickly fold the liquid into the dry ingredients with a few light strokes. Do not overmix — small lumps are fine. If batter seems too thick to coat, add a teaspoon of ice-cold water at a time to reach a thin, pourable but clingy consistency (should coat the back of a spoon lightly). Keep the batter over ice while frying.

Heat oil: pour oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat to 350–375°F (175–190°C). Use a thermometer to monitor temperature; adjust heat to maintain range.

Test oil and batter: drop a small spoonful of batter into the oil — it should sizzle and rise immediately, turning pale golden within 20–30 seconds.

Fry shrimp: working in batches of 3–4 to avoid crowding, hold a shrimp by the tail, dip into batter to coat completely, letting excess drip off briefly. Carefully lower into hot oil. Fry until batter is light golden and shrimp are cooked through, about 2 to 3 minutes per batch (internal shrimp temperature should be opaque and around 140–145°F). Maintain oil temperature between batches; let oil recover to 350–375°F before adding next batch.

Drain: use a wire rack set over a sheet pan or paper towels to drain fried shrimp. Do not stack while hot to preserve crispness. If necessary, keep finished shrimp in a single layer in a low oven (200°F / 95°C) for up to 10 minutes while finishing remaining batches.

Make sauce: combine 1/2 cup dashi, 2 tsp soy sauce, 2 tsp mirin, and 1/2 tsp sugar in a small saucepan. Warm gently just to dissolve sugar and blend flavors; do not boil. Transfer to a small serving bowl and add 1 tsp grated daikon if using.

Serve: arrange tempura shrimp on a platter with lemon wedges. Garnish with a small pinch of chopped scallion or a dab of grated ginger if desired. Serve immediately with tentsuyu for dipping.