Tempura Shrimp (4) Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. Leave the tail on if desired. Make 3 shallow diagonal cuts on the underside (along the belly) or make a small slit to help straighten the shrimp when frying. Season both sides lightly with 1 tsp kosher salt, 1/4 tsp black pepper and 1 tsp rice vinegar or lemon juice. Let rest 5–10 minutes while you prepare the batter.

Mix dry ingredients

In a medium bowl, sift or whisk together 3/4 cup rice flour, 1/4 cup cake flour and 2 tbsp cornstarch with 1/2 tsp baking powder until evenly combined. Chilling the bowl in the refrigerator beforehand helps keep the batter cold.

Combine wet ingredients

In a separate small bowl, lightly beat 1 large egg. Add 3 oz ice-cold sparkling water to the egg. Keep the mixture and a few ice cubes in the bowl so the batter stays cold while you work.

Finish batter

Make a well in the dry ingredients and pour in the egg-sparkling water mixture. Using chopsticks or a fork, stir briefly — just until the dry ingredients are moistened. The batter should be slightly lumpy and thin; do not overmix. Place the bowl over a larger bowl filled with ice to keep it cold if necessary.

Preheat oil

Pour about 2 cups of neutral oil into a heavy-bottomed pot or deep skillet (enough to give 2–3 inches depth). Heat the oil to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a drop of batter — it should sizzle and rise to the surface immediately.

Dust shrimp

Combine 1/2 cup all-purpose flour and 2 tbsp cornstarch in a shallow bowl. Lightly dust each seasoned shrimp with the flour mixture and shake off excess. This helps the batter adhere.

Batter and fry

Working in small batches (3–4 shrimp at a time), dip each dusted shrimp into the cold tempura batter, letting excess batter drip off, then gently lower into the hot oil. Fry until the coating is crisp and pale golden, about 1.5–2.5 minutes per batch depending on oil temperature. Turn as needed for even color. Do not overcrowd the pan — overcrowding drops the oil temperature and makes shrimp greasy.

Drain

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven for a few minutes if frying multiple batches.

Arrange the tempura shrimp on a platter. Serve immediately with lemon wedges, tempura dipping sauce (tentsuyu) or soy sauce and optional grated daikon alongside. Recommend eating within 10–15 minutes for best crispness.