Shrimp Tempura 2pcs Recipe

Prepare shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits along the underside (belly) of each shrimp without cutting through the shell/tail; this straightens them when frying. Gently press along the back to slightly flatten so they remain straight.

Lightly season the shrimp with 1/8–1/4 tsp salt and a pinch of white pepper on both sides. Dust each shrimp lightly with potato starch or cornstarch; shake off excess. Keep refrigerated while you make the batter and heat oil.

Chill and mix

Place a medium mixing bowl over another bowl filled with ice to keep it very cold. Pour 1/2 cup ice-cold sparkling water (or iced water) into the cold bowl. Crack the cold egg into the water and whisk lightly just to combine; do not overbeat — small streaks of yolk are fine.

In a separate dry bowl, sift together 1/3 cup all-purpose flour, 1/6 cup rice flour, and 1 tsp cornstarch. Just before frying, add the dry flour mixture to the egg-water and use chopsticks or a fork to mix once or twice until the flour is mostly incorporated. The batter should be lumpy and cold—do not overmix. Add 1 ice cube to keep the batter chilled if needed.

Heat oil

Pour about 3 cups of neutral oil into a medium saucepan or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and rise slowly, forming crisp bubbles.

Immediately before frying, re-stir the batter gently. Using a skewer or two forks, hold a shrimp by the tail, dip the body into the batter so it is lightly coated, letting excess drip back into the bowl. Carefully slide the battered shrimp into the hot oil. Fry only 1–2 shrimp at a time so the oil temperature remains steady.

Fry each shrimp for about 1.5–2.5 minutes, turning if necessary, until the batter is pale golden and crisp. Avoid deep browning—tempura should be light. Use a slotted spoon or spider skimmer to remove shrimp and drain on a wire rack or paper towels. If you have leftover batter, keep it chilled; mix very gently before next use.

If you prefer an extra-crispy finish, return the shrimp to the oil for 10–15 seconds after resting to re-crisp just before serving.

Plate the two tempura shrimp on a warm plate. Add a small mound of grated daikon and a lemon wedge. Serve immediately with 1/4 cup tempura dipping sauce (tentsuyu) or soy sauce on the side. For tentsuyu, you can use store-bought or quickly mix 2 tbsp dashi (or water), 1 tbsp soy sauce, and 1 tbsp mirin.

Consume immediately for best texture — tempura is crispiest right after frying.