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Ingredients
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Tempura Batter
Shrimp
Oil for Frying
Ponzu Dipping Sauce
Method
Tempura Batter Preparation
- 1
Make the Tempura Batter
In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Mix well. In a separate bowl, whisk together the ice water and egg yolk. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not overmix.
Shrimp Preparation
- 2
Prepare the Shrimp
Pat the shrimp dry with paper towels. Season with salt and pepper. Set aside while you heat the oil.
Frying Shrimp
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place the shrimp into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes for each side. Remove and drain on paper towels.
Ponzu Dipping Sauce Preparation
- 5
Make the Ponzu Sauce
In a small bowl, whisk together soy sauce, citrus juice, rice vinegar, and mirin. Stir in the chopped green onions and grated daikon radish. Serve chilled or at room temperature.
Serving
- 6
Serve the Tempura
Arrange the fried shrimp on a serving platter with the ponzu dipping sauce on the side. Enjoy immediately while hot and crispy.