Shrimp & Vegetable Tempura Recipe

Prep shrimp

Rinse shrimp, pat dry very well with paper towels. Using a small sharp knife, make 3 shallow slits on the underside curve of each shrimp to prevent curling. Lightly season with 1 tsp salt and 1/4 tsp white pepper.

Dust with cornstarch

Toss seasoned shrimp lightly with 2 tbs cornstarch until coated. Shake off excess. This helps batter adhere and yields a crisp crust.

Prepare vegetables

Cut vegetables as directed (sweet potato 1/8" slices, zucchini oblique slices, eggplant rounds, mushrooms trimmed, green beans trimmed). Pat all pieces dry. If sweet potato slices are thick, par-cook by blanching in boiling water for 30–45 seconds, then shock in ice water and pat dry; this ensures even cooking.

Light dusting

Very lightly dust vegetable pieces with a teaspoon of flour if they are damp—this helps the batter cling. Shake off excess flour.

Chill equipment

Place a medium mixing bowl in the refrigerator or over a bowl of ice to keep it very cold. Keep the sparkling water in the fridge until the last moment.

Make batter

In the chilled bowl, whisk the lightly beaten egg with the very cold sparkling water. Add the flours (1 cup all-purpose + 1/4 cup cake flour), 1/4 tsp baking powder (optional) and 1/4 tsp salt. Using chopsticks or a fork, gently combine with only a few quick stirs; do not overmix—lumps are fine. Keep batter cold over ice; add ice cubes to the bowl’s surrounding ice to maintain temperature if necessary. The batter should be thin enough to coat but not heavy—adjust with a tablespoon more sparkling water if too thick.

Use immediately

Do not let batter rest. Use immediately for best lift and crispness.

Heat oil

Pour about 1 L of vegetable oil into a deep, heavy pot or deep fryer. Heat oil to 170–180°C (340–355°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly to the surface without browning immediately.

Batter and fry vegetables

Working in small batches (don’t overcrowd), dip vegetable pieces into the batter, letting excess drip off briefly. Gently slide into hot oil. Fry sweet potato and eggplant first (they take a bit longer) for 2.5–3.5 minutes until batter is pale golden and vegetables are tender when pierced. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels.

Fry shrimp

Dip the dusted shrimp into batter, one at a time, and slide into the oil. Fry shrimp for about 1.5–2.5 minutes until batter is crisp and shrimp are opaque and cooked through. Shrimp cook quickly; avoid overcooking. Remove and drain on the rack.

Second fry (optional for extra crisp)

For extra crispness, after the first fry, increase oil temperature to 185°C (365°F) and briefly re-fry each batch for 30–45 seconds until pale golden and very crisp. Drain again.

Season

While still hot, lightly sprinkle cooked pieces with fine sea salt or tempura salt.

Make sauce

In a small saucepan, combine 1/2 cup dashi, 2 tbs light soy sauce and 2 tbs mirin. Warm over low heat until just below a simmer; do not boil off completely. Turn off heat and let cool slightly. Stir in grated daikon if using.

Serve

Transfer sauce to small dipping bowls. Serve with lemon wedges on the side if desired; some guests may prefer a squeeze of lemon on shrimp or vegetables.

Arrange assorted tempura on a warm plate or on a paper-lined basket: place shrimp and vegetables mixed for visual contrast. Serve immediately while hot and crisp with the tentsuyu dipping sauce and optional extra salt. Provide small bowls for individual dipping.

If preparing in advance, keep fried pieces on a wire rack in a warm oven at 90–100°C (200–210°F) for up to 15–20 minutes to maintain crispness; avoid covering tightly as steam will soften the batter.