Jumbo Shrimp Tempura Recipe

Clean and butterfly shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Make a shallow lengthwise cut along the underside of each shrimp to expose the muscle and straighten the shrimp (do not cut through completely). Gently press the cut to flatten slightly so the shrimp remain straight while frying.

Season the shrimp lightly with coarse salt and black pepper on both sides. Dust each shrimp lightly with 1/4 cup cornstarch, shaking off excess. This helps the batter adhere and yields a crispier crust.

Lightly brush the tails with a little neutral oil to prevent burning and to promote even color while frying.

Prepare batter

Place 1.25 cups all-purpose flour, 0.25 cup rice flour (or cornstarch), 0.125 tsp baking soda (optional), and 0.5 tsp salt in a medium bowl and whisk briefly to combine. In a separate chilled bowl, lightly beat 1 large egg, then add 1 cup ice-cold sparkling water and a few ice cubes to keep the mixture very cold. Pour the cold liquid into the dry ingredients and mix with chopsticks or a fork using only a few quick strokes—do not overmix. The batter should remain slightly lumpy and cold (this ensures a light, crisp tempura).

Heat 6 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float to the surface quickly without browning instantly.

Fry the shrimp

Working in small batches (2–3 shrimp at a time to avoid lowering the oil temperature), dip each dusted shrimp into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry until the batter is pale golden and crisp, about 2 to 3 minutes depending on size. Turn once if needed for even color. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep finished shrimp warm in a low oven (200°F / 95°C) while frying remaining shrimp.

If the batter thickens as you work, add a few tablespoons of ice-cold sparkling water to loosen it; keep bowl chilled between batches if possible. Maintain oil temperature around 340–360°F for best results.

Make the sauce

Combine 1/2 cup dashi stock (or substitute), 2 tablespoons mirin, 2 tablespoons soy sauce, and 1/2 teaspoon sugar in a small saucepan. Warm over medium heat just until the sugar dissolves and the liquid is hot—do not boil for long. Remove from heat and let cool slightly. Stir in grated daikon radish and grated ginger if using. Transfer to a small serving bowl.

Plate the jumbo shrimp tempura on a platter or individual plates lined with absorbent paper or a wire rack. Garnish with thinly sliced scallions and serve with lemon wedges and the tentsuyu dipping sauce alongside. Recommend serving immediately while the tempura is hot and crisp.