Shrimp Tempura + Spicy Tuna Recipe

Prepare shrimp

Rinse shrimp, pat completely dry with paper towels. Make 3 shallow diagonal slits in the underside (toward the tail) to help them stay straight when frying. Season lightly with 1 tsp salt and 1/2 tsp pepper. Dust each shrimp lightly with cornstarch and shake off excess; set on a tray chilled in the refrigerator for 10 minutes while you prepare the batter and oil.

Heat oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 3 inches (roughly 1 L used here). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Make tempura batter

Keep all batter ingredients chilled. In a bowl combine 1 cup all-purpose flour and 1/4 cup rice flour. In a separate bowl beat 1 large egg lightly, then add 1 cup ice-cold sparkling water (or ice water) and stir to combine. Pour the liquid into the flour mixture and stir briefly — a few lumps are fine. Do not overmix; a slightly lumpy, thin batter is desired to create a light, crisp coating. Keep the batter on ice or in a chilled bowl until ready to use.

Fry shrimp

Working in small batches (2–3 shrimp at a time to avoid crowding), dip each dusted shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes, turning once if needed. Maintain oil temperature at 330–350°F (165–175°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Fry remaining shrimp.

Keep warm and crisp

If making ahead, keep fried shrimp in a single layer on a low oven tray (200°F / 95°C) for up to 15 minutes to stay warm and crisp. Do not stack.

Prep tuna

Place the finely diced sushi-grade tuna in a chilled bowl. Keep it cold until mixing.

Mix sauce

In a small bowl combine 2 tbsp Japanese mayonnaise, 1 tbsp sriracha, 1/2 tsp gochujang (optional), 1/2 tsp sesame oil and 1/4 tsp fine sea salt. Taste and adjust heat/salt to preference.

Combine

Add the sauce to the diced tuna and fold gently until evenly coated. Stir in 1 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds. Refrigerate briefly (5–10 minutes) while finishing the shrimp so flavors meld but tuna stays cold.

Place 3 tempura shrimp on each plate (or serve family-style). Spoon about 2–3 tbsp of spicy tuna alongside or on top of each shrimp if serving as a composed appetizer. Alternatively, serve spicy tuna in a small bowl so diners can help themselves.

Garnish with microgreens or a sprinkle of shredded nori, a few extra sliced scallions, and a dusting of toasted sesame seeds. Serve with soy sauce and/or ponzu on the side, pickled ginger, and lime wedges for squeezing over shrimp.

Recommend serving immediately while tempura is hot and crisp and tuna is chilled. Estimated portion: 3 shrimp + ~2–3 tbsp spicy tuna per serving.