Tempura Shrimp Recipe

Prep shrimp

Rinse the shrimp under cold water and pat dry with paper towels. Make 3 shallow diagonal slits in the underside of each shrimp (toward the tail) to prevent curling while frying—stop before cutting through the shell if keeping tails on. Season both sides lightly with 1 tsp salt and 1/4 tsp pepper. Place seasoned shrimp in the refrigerator on a plate over a bowl of ice, or cover and chill for at least 10 minutes while you prepare batter.

Mix dry ingredients

In a medium bowl, sift together 1 cup all-purpose flour, 1/4 cup cake flour, 2 tbsp cornstarch, and 1/2 tsp baking powder. Whisk briefly to combine and remove lumps.

Prepare cold liquid

Place 1 cup of sparkling water (or very cold water) in a separate bowl and add the lightly beaten egg. Keep this liquid and the dry mix very cold—place the liquid bowl over a larger bowl filled with ice if your kitchen is warm.

Combine batter

Make a well in the dry ingredients and pour in the cold egg-water. Using chopsticks or a fork, stir quickly just until combined. The batter should remain lumpy and slightly loose; do not overmix or develop gluten. If batter appears too thick, add up to 1-2 tbsp more cold water sparingly. Keep the batter chilled until ready to fry.

Heat oil

Pour about 3 to 4 cups of neutral oil into a medium (2–3 quart) heavy-bottomed pot, deep fryer, or deep pan to a depth of about 2–3 inches. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil—the batter should sizzle and rise to the surface quickly and become pale golden in 1–2 minutes.

Dust shrimp

Place 1/2 cup flour in a shallow dish. Remove chilled shrimp from refrigeration and shake off excess ice. Lightly dust each shrimp with flour, shaking off excess—this helps the batter adhere.

Batter and fry (in batches)

Working in small batches (2–4 shrimp at a time, depending on pot size), dip each floured shrimp into the chilled batter, letting excess batter drip off briefly. Carefully lower shrimp into the hot oil using tongs or chopsticks, frying 2–3 minutes until batter is puffed and pale golden. Do not overcrowd the oil. Turn shrimp gently if needed for even color.

Finish and drain

Transfer fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels to drain. For crispier results, keep finished shrimp in a warm oven at 200°F (95°C) on the rack while you fry remaining batches. Total fry time per shrimp should be about 2–3 minutes.

Make sauce

Combine 1/2 cup dashi, 2 tbsp light soy sauce, 2 tbsp mirin, and 1/2 tsp sugar in a small saucepan. Warm gently over low heat just until the sugar dissolves and the mixture is heated through—do not boil. Remove from heat and let cool slightly. Stir in grated daikon if using.

Arrange tempura shrimp on a platter with lemon wedges and sliced scallion. Serve immediately with tentsuyu for dipping. For best texture, eat within 10–15 minutes of frying so the batter stays crisp.