Shrimp Tempura Recipe

Prepare shrimp

Rinse shrimp and pat completely dry with paper towels. Make 3 small shallow cuts (1/8") along the underside (the belly) of each shrimp to prevent curling when frying; gently press shrimp to straighten. Season both sides lightly with kosher salt and pepper.

Dust shrimp

Lightly toss the shrimp in 1/2 cup all-purpose flour so they have a thin, dry coating. Shake off excess flour — this helps the batter adhere.

Slice and dry

Slice vegetables as specified. Pat all pieces dry with paper towels to remove surface moisture; excessive moisture will cause oil sputtering and soggy batter.

Light dusting

Lightly dust vegetables with 1/4 cup flour (reserve a little for shrimp dusting if needed). This creates a dry surface for the batter to cling to.

Chill liquid

In a mixing bowl, combine 1 cup ice-cold water, 4 ice cubes and the lightly beaten egg. If using sparkling water, replace up to 1/2 cup of the cold water with it. Keep the bowl over another bowl filled with ice if your kitchen is warm—batter must stay very cold.

Mix dry ingredients

In a separate bowl, sift together 1 cup cake flour, 1/4 cup rice flour (or cornstarch) and 1/4 tsp baking soda (if using).

Combine batter

Add the dry mix to the cold liquid and stir gently with chopsticks or a fork just until combined. Lumps are fine — do not overmix. The batter should be thin and slightly lumpy. Keep the batter cold; if it warms up, place the bowl back on ice and add a few more ice cubes.

Heat oil

Pour 1.5 L of neutral oil into a deep pot or wide heavy pan to a depth of about 2–3 inches (5–7 cm). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too fast.

Coat and fry shrimp

Working in small batches (4–6 shrimp at a time), hold a shrimp by the tail, dip into batter to coat lightly, letting excess drip back into the bowl. Gently lower shrimp into the hot oil, tail-up if possible. Fry for 2–3 minutes until pale golden and crisp. Avoid overcrowding. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle a little salt over shrimp while still hot.

Fry vegetables

Fry vegetables in batches: denser items like sweet potato and carrot 3–4 minutes until tender and golden; peppers and mushrooms 1.5–2.5 minutes. Keep oil temperature steady at 325–350°F (160–175°C); adjust heat as needed. Drain on a wire rack or paper towels and lightly salt.

Keep warm and serve

If frying multiple batches, keep finished tempura in a single layer on a baking sheet in a low oven (200°F / 95°C) for up to 20 minutes to stay crisp. Serve immediately with tentsuyu dipping sauce and grated daikon on the side.

Make sauce

Combine 1 cup dashi, 3 tbs mirin and 3 tbs soy sauce in a small saucepan. Bring just to a gentle simmer for 30 seconds, then remove from heat. Let cool slightly. Serve in small bowls with a spoonful of grated daikon if using.