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Ingredients
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Tempura batter & shrimp
Light dipping sauce (tempura tentsuyu-style)
Method
Tempura batter & shrimp
Prepare shrimp
Rinse and pat the shrimp dry with paper towels. Using a small sharp knife, make 2–3 shallow slits on the underside (belly) of each shrimp to prevent curling. Lightly season the shrimp with 1 tsp fine sea salt and 1/4 tsp black pepper. Toss the shrimp in 3 tablespoons all-purpose flour so they are lightly dusted—this helps the batter adhere. Chill in the refrigerator while you prepare the batter.
Make ice-cold batter
Place a metal or glass bowl in an ice bath or set the bowl over crushed ice. Add 1 large egg to the bowl and lightly beat. Pour in 3 cups ice-cold sparkling water, then add 4 ice cubes to keep the mixture very cold. Sift together 1 cup cake flour, 1/4 cup cornstarch, and 1/2 tsp baking powder into a separate bowl. When ready to fry, quickly fold the dry flour mixture into the liquid with a few swift strokes—do not overmix; a few lumps are fine. The batter should be thin and slightly lumpy and very cold.
Heat oil
Pour about 3–4 cups vegetable oil into a deep pot or deep fryer to give a 2–3 inch oil depth. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning too fast.
Fry shrimp
Working in small batches (3–4 shrimp at a time), dip each dusted shrimp into the cold batter, letting excess drip off. Carefully lower into the hot oil and fry for 2–3 minutes until the batter is pale golden and crisp and the shrimp are cooked through. Avoid overcrowding the pot, which lowers oil temperature. Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep cooked tempura warm in a low oven (200°F / 95°C) if needed while you finish remaining batches. If oil temperature drops, bring back to 350°F before frying the next batch.
Finish
When all shrimp are fried, give them a quick sprinkle of a pinch of salt to taste. Serve immediately for best texture—tempura loses crispness as it cools.
Light dipping sauce (tentsuyu-style)
Combine 1/2 cup dashi (or low-sodium chicken broth), 2 tablespoons light soy sauce, 1 tablespoon mirin, 1/2 tablespoon rice vinegar, and 1/2 teaspoon sugar in a small saucepan. Add 1/2 teaspoon grated fresh ginger if using. Bring the mixture just to a gentle simmer over medium heat, stirring to dissolve the sugar. Remove from heat and let cool slightly.
Pour the sauce into a small serving bowl. Stir in 1 tablespoon thinly sliced green onion. If using, add 2 tablespoons grated daikon either into the sauce or served on the side for diners to mix at will.
Serve the hot, crisp tempura shrimp immediately with the warm or room-temperature dipping sauce. Provide small bowls so each person can dip; garnish with extra sliced green onion if desired.