Tempura Appetizer Recipe

Prep shrimp

Pat shrimp dry with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp (to prevent curling) and lightly season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. If tails are on, leave them for presentation.

Prepare vegetables

Wash and dry all vegetables. Slice potato and sweet potato into 1/4-inch rounds (so they cook through), cut zucchini into 1/4-inch rounds or 3-inch sticks, trim green beans, cut broccoli into bite-size florets, and remove stems from shiitake mushrooms. Pat all vegetables dry; excess moisture prevents batter adhesion.

Set up dipping sauce

Combine 1/4 cup soy sauce, 1/4 cup mirin and 1/2 cup dashi in a small saucepan. Warm gently until aromatic but do not boil. Turn off heat and let cool to warm. Stir in grated daikon radish if using. Transfer to a small serving bowl.

Place 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a medium bowl and gently whisk to combine. In a separate bowl, lightly beat 1 large egg with 1 cup ice-cold sparkling water and add 3 ice cubes to keep it cold. Pour the liquid into the dry ingredients and mix once or twice with chopsticks or a fork — the batter should be lumpy and slightly undermixed. Keep batter chilled over a bowl of ice; do not overmix or the batter will become glutenous and heavy.

Heat 6 cups vegetable oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and float to the surface quickly with crisp edges.

Fry vegetables

Work in batches to avoid overcrowding. Lightly dust vegetables with a tablespoon of flour if they are moist. Dip each vegetable piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry potato and sweet potato slices 3–4 minutes until tender and pale golden, zucchini, green beans and mushrooms 1.5–2.5 minutes, broccoli 2–3 minutes. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) if needed.

Fry shrimp

Coat each prepared shrimp in batter and fry in small batches 1.5–2 minutes until the batter is crisp and light golden. Flip once if needed to cook evenly. Shrimp cook quickly — do not overcook or they will become rubbery. Remove and drain on a rack or paper towels.

Between batches, maintain oil temperature at ~350°F (175°C). If temperature drops, wait for oil to recover; if it gets too hot, lower the heat to avoid burning the batter.

Arrange tempura shrimp and vegetables on a serving platter. Sprinkle lightly with fine sea salt to taste and serve immediately with the warm dipping sauce and lemon wedges on the side.

Suggested plating: place crisp items on a wire rack over a sheet tray to remain crisp. Offer small bowls of sauce so guests can dip; provide extra grated daikon, soy or a pinch of matcha salt if desired.