Tempura Shrimp Recipe

Prep shrimp

If not already done, peel and devein 16 large shrimp, leaving tails intact. Pat completely dry with paper towels. Make 3 shallow diagonal cuts in the underside of each shrimp (toward the head end) to help them stay straight when fried.

Season shrimp lightly with 1 tsp salt and 1/4 tsp black pepper. Lightly dredge each shrimp in 1/4 cup all-purpose flour, shaking off excess. Set on a tray while you make the batter.

Keep all batter ingredients very cold. Place 3 small ice cubes in a bowl and pour 3.5 oz (about 100 ml) cold sparkling water over them. Let sit briefly so water is ice-cold.

In a medium bowl, sift together 1 cup cake flour (or all-purpose), 1/4 cup cornstarch, 1/2 tsp baking powder (optional), and 1/4 tsp salt. Mix briefly to combine.

Crack 1 cold large egg into a separate small bowl and whisk lightly just to combine yolk and white. Add the egg to the cold sparkling water, stir once or twice, then pour the egg-water mixture into the dry ingredients.

Gently combine batter with chopsticks or a fork: stir only until the dry ingredients are just moistened. Do not overmix; some lumps are fine. Keep the batter slightly lumpy and cold—if possible, place the mixing bowl over an iced bowl to maintain temperature.

Use the batter immediately. A thicker batter yields more coating; for a lighter, crispier coating, add a tablespoon less flour or more cold water by small increments.

Heat 4 cups neutral oil in a deep, heavy pot or deep fryer 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 float up steadily without browning too quickly.

Whisk the batter briefly right before frying to reincorporate any settled flour, but do not overmix. Hold the bowl over the ice if needed to keep cold.

Working in batches of 4–6 shrimp to avoid crowding, dip each floured shrimp into the batter, letting excess drip off gently, then carefully lower into the hot oil. Fry 2–3 minutes, turning once, until batter is pale golden and shrimp are cooked through (opaque and firm).

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches.

If desired, reheat oil to 375°F (190°C) for 15–30 seconds between batches for extra crispness, then return to 350°F for frying.

While frying, make the dipping sauce. In a small saucepan combine 1/2 cup dashi, 2 tbs mirin, 1 tbs light soy sauce and 1/2 tsp sugar. Warm over low heat until sugar dissolves; do not boil. Remove from heat and let cool slightly.

Serve sauce warm or at room temperature with optional 2 tbs grated daikon and 1/2 tsp grated ginger on the side so diners can mix as desired.

Arrange tempura shrimp on a platter with lemon wedges if desired. Serve immediately with tentsuyu dipping sauce. For best texture, eat within 10–15 minutes of frying.

If making ahead, keep fried shrimp on a wire rack in a low oven (200°F / 95°C) for up to 20 minutes to stay warm, but crispness is best fresh.