Shrimp Tempura Recipe

Prepare shrimp

Rinse and pat shrimp dry. Make 3 shallow diagonal slits in the underside (not through the shell if tails on) to prevent curling. Gently press to flatten slightly so shrimp stay straight.

Lightly season shrimp with 1/8 tsp salt. Dust each shrimp evenly and lightly with about 1/4 cup all-purpose flour; shake off excess. Set on a tray while you prepare batter.

Slice vegetables: cut sweet potato into 1/8–1/4-inch rounds, halve mushrooms if large, trim beans and keep whole, slice eggplant into 1/8-inch rounds. Pat dry. Dust vegetables lightly in the remaining flour to absorb surface moisture; shake off excess.

Keep ingredients and tools very cold: place a bowl over ice or chill the mixing bowl. Crack and lightly beat the egg in a small bowl. Add the ice-cold sparkling water to the egg and stir briefly. Sprinkle salt into the flour and cornstarch mixture and sift together.

Pour the liquid into the dry ingredients and stir once or twice with chopsticks or a fork until just combined. The batter should be lumpy — do not overmix. If batter warms or thickens, add a few tablespoons of more cold water and a couple of ice cubes to keep it cold.

Heat oil in a deep pot to 340–360°F (170–180°C). Use a thermometer to monitor. For a two-step fry (crispest): fry at 340°F for about 1 minute to cook through, drain briefly, then increase to 360°F and fry 20–30 seconds until pale golden.

Working in small batches (3–4 pieces at a time), dip dusted shrimp or vegetables into the batter, letting excess drip off. Gently slide into the hot oil. Do not overcrowd the pot. Fry appropriate pieces: shrimp ~90–120 seconds total (see two-step above), thin vegetables 60–90 seconds, thicker slices like sweet potato 90–120 seconds. Turn pieces if needed for even color.

Remove tempura with a spider or slotted spoon and drain on a wire rack over a sheet pan or paper towels. Serve immediately for best texture. Keep finished pieces warm in a low oven (200°F/90°C) briefly if needed; do not stack.

Combine dashi, soy sauce, and mirin in a small saucepan and heat just until warm; do not boil hard. Remove from heat and spoon grated daikon into small dipping bowls alongside the sauce.