T - Shrimp Tempura Recipe

Prepare dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup rice flour (or cornstarch), 1/2 tsp baking powder (optional) and 1/2 tsp salt until evenly combined. Set aside in the refrigerator to keep cool.

Chill liquids

Place 1 cup sparkling water in a measuring cup and add 4 ice cubes to keep it very cold. Crack 1 large egg into a small bowl and lightly beat. Keep both chilled; cold batter yields a light, crispy tempura.

Mix batter

Just before frying, pour the beaten egg into the chilled sparkling water and stir gently to combine. Add the liquid into the dry mix and fold once or twice with chopsticks or a fork. Do not overmix — small lumps are desirable. Keep the batter cold by placing the bowl over a larger bowl filled with ice if needed.

Dust shrimp

Place 1/4 cup potato starch (or cornstarch) in a shallow dish. Lightly pat shrimp dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dredge each shrimp lightly in the starch, shaking off excess; this helps the batter adhere.

Prepare shrimp for straightening: make 3 shallow cuts (not through) along the underside of each shrimp to prevent curling, or pinch the tail to straighten. Leave tails on for presentation. Keep shrimp chilled until ready to fry.

Heat oil: Pour about 4 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Fry shrimp in batches: Stir the batter lightly (do not overmix). Holding each shrimp by the tail, dip into the batter, letting excess drip off briefly, then gently lower into the hot oil. Fry 3–4 shrimp at a time (do not overcrowd) for 2.5–3 minutes until pale golden and crisp. Turn once if needed for even color.

Drain and rest: Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep finished shrimp warm in a low oven (200°F / 95°C) if necessary while you fry remaining shrimp. Do not stack shrimp or the coating will soften.

Adjust oil temperature as needed between batches to maintain 350–360°F. If batter browns too quickly, lower heat slightly; if shrimp soak up oil, raise heat a bit.

Make sauce: In a small saucepan combine 1/2 cup dashi, 2 tbsp light soy sauce and 2 tbsp mirin. Bring just to a simmer over medium heat, then remove from heat. If using store-bought dashi concentrate, dilute according to package to about 1/2 cup before combining.

Serve: Place grated daikon (1/4 cup) in a small bowl or on the side of the sauce for guests to add to their cups. Serve the warm or room-temperature tentsuyu alongside the hot tempura.