Shrimp Tempura(2)app Recipe

Rinse shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits in the underside (belly) of each shrimp to keep them straight while frying; gently press to flatten slightly. Season both sides with 1 tsp salt and 1/4 tsp pepper.

Lightly dust each shrimp with about 2 tbs cornstarch, shaking off excess; this helps the batter stick.

Prepare vegetables so pieces are uniform and thin (sweet potato 1/8" slices, zucchini 1/4" half-moons, mushrooms left whole or halved, green beans trimmed). Pat dry with paper towels.

Lightly toss the vegetable pieces in 2 tbs cornstarch or flour so the batter adheres. Shake off excess.

Chill a mixing bowl and the club soda/sparkling water in the fridge for 10–15 minutes ahead of mixing; batter should be very cold to keep it light and crispy.

In the chilled bowl, whisk the egg yolk lightly. Add the very cold club soda and 2 ice cubes and stir briefly to combine.

Sift together 3 tbs all-purpose flour, 1 tbs cake flour (if using), 1/4 tsp baking powder, and 1/8 tsp salt. Add the dry mixture to the wet mixture and fold gently with chopsticks or a fork just until combined; lumps are fine. Do not overmix — the batter should be slightly lumpy and thin. Keep the bowl over a bed of ice if your kitchen is warm, and add the remaining ice cube if it melts quickly.

Pour 3 cups of neutral oil into a deep pan or pot and heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise immediately, becoming crisp and pale golden within 30–45 seconds.

Working in small batches (do not overcrowd the pot), take a shrimp, dip it into the batter so it is evenly coated, letting excess batter drip off gently. Carefully lower into the hot oil using tongs. Fry shrimp for about 2–3 minutes until pale golden and the shrimp are cooked through. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven if needed.

Fry the vegetables in separate small batches. Thinner items like green beans and zucchini take 1–2 minutes; sweet potato slices may take 2–3 minutes; mushrooms 2 minutes. Fry until the batter is crisp and pale golden — tempura should be light in color, not dark brown.

Between batches, gently skim any burnt bits from the oil and maintain the oil temperature, allowing it to return to 350–360°F before adding the next batch.

Combine 1/2 cup dashi, 2 tbs light soy sauce, 2 tbs mirin, and 1/2 tsp sugar in a small saucepan. Warm over low heat just until sugar dissolves and the sauce is hot but not boiling. Remove from heat and keep warm. If using, place 1 tbs grated daikon alongside the sauce for guests to mix in.

Arrange 4 pieces of shrimp tempura and an assortment of battered vegetables on an appetizer plate. Serve immediately while hot and crisp with the tentsuyu dipping sauce, lemon wedges, and sliced scallions.

Suggested accompaniments: steamed rice or a small green salad for additional starters; serve shrimp tempura first to preserve optimal crispness.