Shrimp Tempura Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Using a small sharp knife, make shallow 3–4 mm cuts on the underside (belly) of each shrimp along the curve to prevent curling when frying. Lightly season both sides with kosher salt and black pepper.

Butterfly and tail finish

If shrimp are very thick, butterfly them by slicing most of the way through along the back and open slightly so they lay flatter. Leave tails intact for presentation. Lightly dust each shrimp with rice flour or cornstarch—this helps the batter adhere. Shake off excess flour.

Chill liquids and tools

Place the bowl for batter in the refrigerator or over an ice bath to keep it cold. Keep the club soda/sparkling water and ice cubes in the fridge until just before mixing.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until evenly combined.

Combine wet ingredients and fold

In the chilled bowl, lightly beat the egg yolk just to break it. Add the ice water and cold club soda. Add a few ice cubes to the bowl to keep the mixture very cold. Pour the liquid into the dry ingredients and briefly stir with chopsticks or a fork — mix only until just combined; the batter should be lumpy and slightly under-mixed. Overmixing will develop gluten and make the coating heavy.

Combine dashi, soy sauce, mirin, and sugar in a small saucepan. Warm gently over medium-low heat just until sugar dissolves and sauce is heated through. Do not boil. Taste and adjust seasoning. Transfer to a small serving bowl and top with grated daikon and ginger if using.

Heat oil

Pour vegetable oil into a deep pot or a deep fryer to a depth of about 3 inches (7–8 cm). Heat oil to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small piece of batter into the oil — it should sizzle and float up immediately, browning in about 1–2 minutes.

Batter shrimp and fry in batches

Remove the ice cubes from the batter bowl and give the batter a very light stir (do not overmix). Holding by the tail, dip each dusted shrimp into the batter, allowing excess to drip off. Carefully lower shrimp into the hot oil. Fry 3–4 shrimp at a time (don't overcrowd) for 2.5–3 minutes until pale golden and crisp. Adjust heat to keep oil temperature steady; lower temperature will make the coating greasy.

Drain and keep crisp

Using a slotted spoon or spider, transfer cooked shrimp to a wire rack set over a sheet pan or paper towels to drain. Do not stack while hot. If making multiple batches, keep finished shrimp warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes; avoid longer to preserve crispness.

Arrange tempura shrimp on a platter with lemon wedges. Sprinkle sliced green onion over the dipping sauce or shrimp as desired. Serve immediately with the tentsuyu and optional grated daikon/ginger for guests to mix into their sauce.