Tempura Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. Make 3 shallow parallel slits along the underside of each shrimp (on the belly side) without cutting through the back; this prevents curling during frying. Lightly season both sides with 1 tsp kosher salt and 1 tsp white pepper.

Dust each shrimp lightly with 2 tablespoons cornstarch, shaking off excess. Place shrimp on a plate and chill in the refrigerator while you prepare the batter (10–15 minutes).

Keep all batter ingredients very cold. Fill a bowl with ice and set a medium mixing bowl on top so it stays chilled, or work quickly in a chilled bowl.

In the chilled mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 1/4 tsp baking powder and 1/4 tsp salt until evenly combined.

Beat 1 cold large egg lightly in a small cup. Add the egg to 1 cup ice-cold seltzer water, then pour into the dry mix. Add 3–4 ice cubes to keep batter cold if needed.

Stir the batter very briefly with chopsticks or a fork — just until a few streaks of flour remain. The batter should be lumpy and thin; do not overmix or let it sit (it will deflate). If batter thickens, add a tablespoon of cold water or seltzer to loosen.

Heat oil in a deep, heavy-bottomed saucepan or pot to 340–360°F (170–180°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sink briefly then quickly rise with lively bubbles.

Set up a workstation: one tray with a rack or paper towels for draining, the chilled batter, the cornstarch-dusted shrimp, and a small bowl of extra cornstarch for light final dusting.

Working in small batches (3–5 shrimp depending on pot size), give the batter a quick stir, then pick up a shrimp by the tail, dip the body into the batter to coat evenly (leave some tail exposed for holding), and allow excess batter to drip back into the bowl.

Carefully slide the battered shrimp into the hot oil. Fry 3–4 minutes until the batter is pale golden and crisp and shrimp are cooked through. Maintain oil temperature; lower to ~330°F if browning too quickly.

Using a spider or slotted spoon, remove shrimp and transfer to the rack or paper towel-lined tray to drain. Repeat with remaining shrimp. Do not overcrowd the oil—this drops temperature and yields greasy coating.

If you want an extra-crispy finish, after the first fry, allow shrimp to rest 2–3 minutes, then fry a second time at 370°F (188°C) for 30–45 seconds to crisp further. Drain again.

If desired, sprinkle a light dusting of extra cornstarch on the shrimp immediately after frying to enhance crispness (optional).

Whisk together 3 tbsp soy sauce, 1 tbsp mirin and 2 tbsp dashi (or warm water) in a small bowl. Stir in grated daikon and sliced scallion. Serve alongside hot tempura shrimp.