Shrimp Tempura Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. Make 3 shallow lengthwise slits across the underside of each shrimp (not cutting through) to prevent curling. Lightly season all over with 1/4 tsp salt and 1/8 tsp black pepper. If desired, leave tails on for presentation.

Prepare vegetables

Peel and cut the sweet potato into 1/8-inch slices, then cut into matchsticks or thin half-moons so pieces are similar thickness to shrimp. Peel and cut carrot into long thin sticks (matchsticks). Trim green beans, leaving whole. Clean and slice shiitake caps about 1/4-inch thick. Pat all vegetables dry so batter adheres well.

Combine 1/4 cup soy sauce, 2 tbsp mirin, 1/2 cup dashi, and 1 tsp sugar in a small saucepan. Warm gently over low heat just until sugar dissolves; do not boil. Remove from heat and let cool slightly. Serve with grated daikon on the side and lemon wedges if desired.

Chill equipment: Place a medium mixing bowl and the sparkling water in the refrigerator or freezer for 5–10 minutes so they are very cold. Keep 3 ice cubes on hand.

Beat the egg lightly in the chilled bowl. Add the chilled sparkling water and one ice cube; stir once to combine. (The batter should be cold — a few ice cubes are fine to maintain temperature.)

In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. Do not overmix once combined with liquid.

Add the flour mixture to the egg-water mixture in two additions. Use a few quick strokes with chopsticks or a fork to mix; lumps are fine. Do not overwork the batter — it should be slightly lumpy and cold. If the batter seems thick, add up to 1–2 tbsp more cold sparkling water to reach a thin, crepe-like consistency.

Heat oil: Pour 4 cups neutral oil into a heavy, deep pot or fryer to a depth of 2–3 inches. Heat to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a little batter into the oil — it should sizzle and float immediately, forming bubbles.

Dredge items: Place 1/2 cup extra flour in a shallow dish. Lightly toss each prepared shrimp and vegetable in the flour to coat; shake off excess. This helps the batter adhere.

Fry in batches: Working in small batches to avoid lowering oil temperature, dip each floured shrimp or vegetable into the batter, letting excess drip off, then gently lower into hot oil. Fry shrimp for 2–3 minutes until pale golden and the shrimp are cooked through; fry vegetables 1.5–3 minutes depending on thickness until crisp and golden. Turn once if necessary. Maintain oil temperature at 350°F.

Drain: Use a slotted spoon or spider to transfer fried items to a wire rack set over a baking sheet or to paper towels. Keep warm in a 200°F (95°C) oven for a few minutes if frying multiple batches to serve all hot and crispy.

Finish and serve: Arrange shrimp and vegetables on a platter with lemon wedges and dipping sauce. Optionally sprinkle a small pinch of fine salt over the hot tempura right after frying.