Tempura Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using a small sharp knife, make 3 shallow slits (knife cuts) on the underside of each shrimp to prevent curling while frying, being careful not to cut through. Lightly season shrimp on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Dust each shrimp lightly with 1/4 cup all-purpose flour, shaking off excess. Place dusted shrimp on a tray and refrigerate while you make the batter; this helps the batter adhere.

Cold egg-water mixture

Place 1 cup ice-cold sparkling water in a chilled bowl. Crack 1 cold large egg into a separate small bowl and lightly beat just until yolk and white are combined. Pour the beaten egg into the cold water and stir gently. Keep this mixture very cold—place the bowl over another bowl of ice if desired.

Dry mix

In a medium bowl, sift or whisk together 1 cup cake flour (or low-protein flour), 1/4 cup cornstarch and 1/4 tsp baking powder until homogenous.

Make batter: Add about half of the dry mix to the cold egg-water and fold with chopsticks or a fork just until incorporated; there should still be some dry streaks and lumps—do not overmix. Add remaining dry mix and gently fold until batter just comes together. If too thick, add a tablespoon of additional ice-cold water at a time. Stir minimally; the batter should be cold, slightly lumpy and thin enough to coat shrimp lightly. Optionally add 1/2 tsp rice vinegar or lemon juice for subtle brightness.

Pour about 4 cups neutral oil into a heavy-bottomed pot or deep pan (oil should be 2–3 inches deep). Heat oil over medium-high heat. Use a deep-fry thermometer and bring to 350°F (175°C) for the first fry. For final crisping, you will aim for 360–370°F (182–188°C).

Test oil temperature by dropping a small spoonful of batter into the oil; it should sizzle and float to the surface immediately and turn pale golden within ~30–40 seconds.

Working in small batches (2–4 shrimp at a time so oil temperature remains steady), dust any excess flour off shrimp again, then dip each shrimp into the batter, letting excess batter drip off gently. Do not overcrowd.

Carefully lower battered shrimp into hot oil using tongs. Fry at 350°F (175°C) for 1–1.5 minutes until batter sets and becomes pale and slightly puffed. Remove with a spider/skimmer and drain on a wire rack over a sheet pan.

For extra crispness, increase oil to 360–370°F (182–188°C) and return shrimp to the oil for a second quick fry, 15–30 seconds, until light golden. Drain again on a rack or paper towels briefly. Repeat with remaining shrimp, maintaining oil temperature between batches.

Combine 1/2 cup dashi stock, 2 tbsp soy sauce, 2 tbsp mirin and 1/2 tsp sugar in a small saucepan. Warm gently over low heat just until sugar dissolves—do not boil hard. Remove from heat. Place 1–2 tbsp grated daikon in small serving bowls and ladle sauce over before serving, or serve sauce on the side.

Arrange tempura shrimp on a platter lined with paper or a rack. Garnish with lemon wedges and scallions or shredded nori if desired. Serve immediately with tentsuyu and steamed rice or as part of a tempura assortment. For best texture, eat within minutes of frying.