Shrimp Tempura Recipe

Clean and Butterfly

Rinse shrimp and pat dry with paper towels. Leave tails intact. Make 3 shallow diagonal cuts in the underside of each shrimp (opposite the back) without cutting through the shell, then gently press to straighten the shrimp so they lie flat when fried.

Season shrimp lightly with 1/2 tsp salt and 1/4 tsp black pepper. Dust each shrimp all over with potato starch or cornstarch—shake off excess. Set on a tray and chill in the refrigerator for 10–15 minutes; this helps the batter adhere and keeps shrimp cold for a crisper result.

Place a metal or glass bowl and a whisk in the freezer for 5 minutes while shrimp chill (optional). Keep sparkling water very cold in the fridge or add a couple of ice cubes then discard before using.

In a bowl, lightly beat 1 large egg. Add the ice-cold sparkling water (about 1 cup) and stir once to combine. In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt just to distribute — do not overmix or create a fine, homogeneous powder; slight lumps are fine.

Pour the liquid into the dry ingredients and mix gently with chopsticks or a fork for 6–8 strokes until just combined. The batter should be lumpy and cold; avoid overmixing to prevent gluten development. Keep the batter chilled in the refrigerator until ready to fry.

Pour 1.5 cups neutral oil into a medium saucepan or deep pot (oil depth ~2 inches) and heat over medium-high. Use a deep-fry thermometer and heat oil to 170–175°C (340–350°F) for the first fry. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

First fry (blanch): Working in small batches (3–4 shrimp), dredge each dusted shrimp briefly in the batter so it's lightly coated. Gently slide into the oil and fry for 40–60 seconds until the batter sets and becomes pale and slightly puffy but not browned. Maintain oil temperature around 170–175°C (340–350°F). Remove shrimp with a wire skimmer and drain on a rack or paper towel. Repeat with remaining shrimp.

Increase oil temperature to 185–190°C (365–375°F) for the second fry. Return the first batch to the hot oil and fry for 30–45 seconds more or until the coating is crisp and pale golden. The second fry crisps the batter and finishes cooking shrimp quickly. Remove and drain on a rack; do not overcrowd.

Keep finished tempura warm in a low oven (100–120°C / 212–248°F) on a wire rack for up to 10–15 minutes if needed, but best served immediately while crisp.

Serve shrimp tempura with lemon wedges, tempura dipping sauce (0.75 cups), and optional grated daikon. For the dipping sauce: combine prepared mentsuyu or tentsuyu, or make a quick sauce by mixing 1/2 cup dashi, 2 tbsp soy sauce, and 2 tbsp mirin, then add grated daikon to taste.

Recommended plating: arrange 3 shrimp per person, garnish with lemon wedge and a small bowl of dipping sauce. Enjoy immediately for best texture.