Shrimp Tempura Recipe

Prepare Shrimp

Rinse shrimp and pat completely dry with paper towels. Make 3 shallow slits along the underside of each shrimp (do not cut through) to prevent curling. Season lightly with 1 tsp fine sea salt and 1/4 tsp black pepper. Dust each shrimp evenly with 1/4 cup all-purpose flour and shake off excess.

Make Tempura Batter

Place 1 cup ice water in a chilled bowl. In a separate bowl, whisk together 1/2 cup cake flour and 1/4 cup cornstarch. In a small bowl, lightly beat 1 egg yolk and stir into the ice water. Pour the egg/ice water into the dry mixture. Add 1/2 cup cold club soda just until combined; do not overmix — a few lumps are fine. Keep the batter cold by placing the mixing bowl over a larger bowl filled with ice, or stir just before frying.

Heat Oil

Pour vegetable oil into a deep saucepan or pot to a depth of about 2–3 inches (enough to submerge shrimp). Heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and float immediately, browning gently in about 40–60 seconds.

Fry Shrimp

Working in batches (do not overcrowd), dip each floured shrimp into the cold batter, letting excess drip off, then carefully place into hot oil. Fry 2–3 minutes until the batter is crisp and pale golden. Turn once for even color. Remove with a slotted spoon and drain on a wire rack set over a sheet tray or paper towels. Keep cooked shrimp warm in a low oven (200°F / 95°C) while finishing remaining batches.

In a small bowl, combine 1/2 cup Japanese mayonnaise, 1.5 tbs sriracha (or blended gochujang), 1 tsp lime juice, 1/4 tsp sesame oil and 1/4 tsp soy sauce. Whisk until smooth. If sauce is too thick for drizzling, thin with up to 1 tsp water, 1/2 tsp at a time, to reach desired consistency. Taste and adjust heat or acidity.

Whisk together 3 tbs extra-virgin olive oil, 1 tsp white wine vinegar, 1/4 tsp black truffle oil, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper until emulsified. Keep cold until plating. Note: truffle oil is potent — use sparingly to avoid overpowering the dish.

Arrange warm tempura shrimp on a platter or individual plates. Spoon small quenelles or lines of spicy mayonnaise across or next to each shrimp (about 1 tsp per shrimp). Scatter 1 cup green pea shoots and 1/4 cup microgreens around and under the shrimp for freshness.

Drizzle 1–2 tsp of the black truffle dressing lightly over the greens and very sparingly over the shrimp (about 1/4 tsp per plate) to add aroma without saturating the batter.

Finish by shaving thin slices of fresh black truffle over the top if using (about 4 thin slices total) and serve with lemon wedges on the side. Serve immediately so the tempura remains crisp.