Shrimp Tempura Recipe

1. Prepare shrimp

Rinse and pat the shrimp dry with paper towels. Make 3 shallow diagonal slits (but do not cut through) along the underside of each shrimp to prevent curling. Gently straighten shrimp and leave tails intact. Lightly season shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Set on a plate in the refrigerator while you prepare the batter.

2. Make batter

Place 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a bowl and whisk briefly to combine. In a separate bowl, combine 1 lightly beaten egg with 1 cup ice-cold sparkling water. Add the cold egg mixture to the dry ingredients and stir very lightly with chopsticks or a fork — do not overmix; a few lumps are fine. Keep the batter cold by setting the bowl over a larger bowl filled with ice, or place in the refrigerator until ready to fry.

3. Heat oil and dust shrimp

Pour about 2 cups vegetable oil into a deep skillet or a small saucepan (enough to submerge shrimp halfway; use a deeper pot for safer frying) and heat to 350–360°F (175–180°C). If you don't have a thermometer, test with a bit of batter — it should sizzle and rise immediately. While oil heats, lightly dust each shrimp with the 1/2 cup additional all-purpose flour, shaking off excess. This helps the batter cling.

4. Fry shrimp

Working in small batches (2–4 shrimp at a time so oil temperature holds), dip each floured shrimp into the cold tempura batter, letting excess drip off briefly. Carefully lower shrimp into hot oil and fry until batter is pale golden and shrimp is cooked through, about 2 to 3 minutes per side depending on size. Do not overcrowd the pot. Use a slotted spoon or spider to turn shrimp once and remove when crisp. Transfer to a wire rack set over a sheet pan or paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven for up to 10 minutes while frying remaining batches.

5. Finish

If you want extra crispness, after all batches are fried, briefly re-fry each shrimp for 15–30 seconds to crisp the batter, then drain. Taste one and adjust seasoning if needed.

6. While frying or before serving, combine 1/2 cup dashi, 2 tbs light soy sauce and 2 tbs mirin in a small saucepan. Warm gently over low heat just until fragrant — do not boil if using mirin. Remove from heat and stir in 2 tsp grated daikon if using. Serve warm or at room temperature in small dipping bowls alongside the shrimp.

7. Arrange tempura shrimp on a platter lined with paper or a wire rack. Garnish with lemon wedges and a sprinkle of finely chopped scallion if desired. Serve immediately with tentsuyu sauce and steamed rice or as part of a multi-course meal.