Shrimp Tempura (appetizers) Recipe

Clean and butterfly

Rinse shrimp and pat dry with paper towels. Make 3 shallow lengthwise cuts along the underside of each shrimp (toward the tail) to straighten and prevent curling when frying. Leave the tail intact for presentation.

Lightly season shrimp with 1/4 tsp salt. Dust each shrimp lightly with 1/4 cup cornstarch, shaking off excess. Place the dusted shrimp on a tray and chill in the refrigerator while you prepare the batter (chilling helps the batter adhere).

Prepare cold batter

In a medium bowl, gently beat 1 large egg. Add 1 cup ice-cold sparkling water and stir lightly to combine. Add the 1 cup all-purpose flour, 1/4 cup rice flour (or cornstarch), 1/2 tsp salt, and 1/4 tsp baking powder (if using). Mix very briefly with chopsticks or a fork — batter should be lumpy and slightly loose. Do not overmix; a few dry streaks are okay. Keep the bowl over an ice bath or place a few ice cubes in the sparkling water container and discard before using to keep the batter cold.

If batter thickens, thin with a tablespoon of cold water or more sparkling water to reach a flowing but slightly thick consistency that will coat the back of a spoon.

Heat oil

Pour enough vegetable oil into a deep pot or fryer so shrimp can float while frying (about 1.5–2 inches deep in a skillet or 3–4 inches in a pot). Heat oil 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 slowly to the surface.

Working in small batches (2–3 shrimp at a time to avoid crowding), remove shrimp from the refrigerator. Dip each shrimp into the batter, allowing excess to drip off briefly, then lower into the hot oil. Fry until batter is pale golden and shrimp are cooked through, about 2–3 minutes per batch. Turn shrimp gently if needed to brown evenly.

Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet (this keeps them crisp). Do not stack shrimp on paper towels (they steam and lose crispness). Keep finished shrimp warm in a 200°F (95°C) oven if frying multiple batches, but do not overcrowd the rack.

If batter is absorbing too much oil or shrimp are browning too quickly, reduce heat slightly to 320–330°F (160–165°C) and allow a bit longer frying time so interior cooks without burning exterior.

Make the sauce

Combine 1/2 cup dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1/2 tsp sugar in a small saucepan. Warm over medium heat just until the sugar dissolves and the sauce is hot but not boiling. Remove from heat and let cool slightly.

Stir in grated daikon and sliced scallion if using. Serve the sauce in small bowls alongside the tempura for dipping.

Arrange shrimp tempura on a platter over shredded cabbage or microgreens. Serve immediately with lemon wedges and the dipping sauce. For best texture, eat within 10–15 minutes of frying so tempura stays crisp.

Leftovers: Reheat briefly in a 375°F (190°C) oven on a wire rack for 4–6 minutes to restore some crispness; do not microwave.