Shrimp Tempura Recipe

Peel and devein

Remove shell from each shrimp leaving the tail intact. Use a small paring knife to make a shallow slit along the back and remove the vein. Rinse and pat dry thoroughly with paper towels.

Butterfly and straighten

Make 3–4 shallow lengthwise cuts along the underside of each shrimp (not through the top shell) to help them lay flat and prevent curling when frying. Gently press along the back to straighten. Lightly season the shrimp with a pinch of the 0.5 tsp salt.

Dusting: Lightly toss each shrimp in the 0.25 cup additional flour so they have a thin, even dusting. Shake off excess. This helps the batter adhere.

Keep ingredients cold: Place the cup of sparkling water (or iced water) in the refrigerator or over an ice bath until very cold. Add the 3 ice cubes to the water if desired and remove them just before mixing.

Whisk egg and water: In a medium bowl, lightly beat the large egg just until combined. Add the cold sparkling water and stir gently.

Combine dry ingredients: In a separate bowl, sift together 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking powder, and the remaining pinch of salt.

Mix batter: Add the dry ingredients to the egg-water mixture and fold together briefly with chopsticks or a fork. Do not overmix; small lumps and a slightly lumpy, thin batter are desirable. The batter should be cold and loose — add a splash more cold water if too thick. Keep the batter over an ice bath while frying to maintain temperature.

Heat the oil: Pour about 4 cups of vegetable oil into a deep, heavy-bottomed pot or deep fryer; leave at least 2 inches headspace. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface immediately.

Batter the shrimp: Working quickly, dip each dusted shrimp into the cold batter, letting excess drip off for a second. Do not overcoat—light, even coverage creates the classic airy tempura texture.

Fry in batches: Gently lower 3–4 shrimp at a time into the hot oil to avoid crowding and temperature drop. Fry until the batter is pale golden and crisp, about 2 to 3 minutes, turning once if needed. Smaller shrimp or higher heat may take less time.

Drain: Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep finished shrimp on the rack in a warm (not hot) oven at 200°F (95°C) to keep crisp while frying remaining batches.

Check oil temperature: Between batches, let the oil come back up to 350°F (175°C). Adjust heat as necessary.

Combine sauce ingredients: In a small saucepan, combine 0.5 cup dashi, 2 tbs soy sauce, 2 tbs mirin, and 0.5 tsp sugar. Warm gently over low heat until just about to simmer; do not boil hard. Taste and adjust seasoning.

Serve: Pour the sauce into small serving bowls and top with 2 tbs grated daikon if using. Place green onions alongside.

Plate: Arrange the hot, crisp shrimp tempura on a platter with lemon wedges and sliced green onions. Serve immediately with tentsuyu sauce for dipping. Tempura is best eaten hot and crisp.