Tempura Shrimp Recipe

Rinse shrimp and pat dry thoroughly with paper towels. Leave tails on for presentation. Using a small sharp knife, make 3 shallow cuts in a line on the underside (where the shrimp bends) to prevent curling; alternatively, run a small lengthwise slit along the belly and gently press to straighten. Sprinkle the shrimp with 1 tsp salt and 1/2 tsp pepper, then dust lightly and evenly with 3 tablespoons cornstarch; shake off any excess. Chill in refrigerator while you prepare the batter (10–15 minutes).

Keep all batter ingredients very cold; place measuring cup or mixing bowl in a bowl of ice if needed. In a small bowl, lightly beat 1 large ice-cold egg. Add 1/4 tsp baking soda (optional) and 1/4 tsp salt to the beaten egg and mix briefly.

In a separate bowl, combine 1 cup sifted cake flour and 1/4 cup cold cornstarch. Add a couple of ice cubes to your cold sparkling water to keep it near freezing and measure 1 1/4 cups.

Pour the cold sparkling water into the egg mixture, stirring once or twice to combine. Add the liquid into the dry ingredients and mix very lightly with chopsticks or a fork — do not overmix; some lumps are fine. The texture should be slightly lumpy and thin. Keep the batter on ice and use immediately. If batter thickens, add a tablespoon of cold water to adjust.

In a small saucepan, combine 1/2 cup dashi stock, 2 tablespoons light soy sauce, 2 tablespoons mirin, and 1/2 teaspoon sugar. Warm over low heat just until steaming; do not boil aggressively. Taste and adjust sweetness or saltiness. Remove from heat and keep warm. Serve with 2 tablespoons grated daikon on the side or spooned into the sauce.

Heat Oil

Pour enough oil into a deep pot or heavy-bottomed saucepan to reach about 2 inches depth (about 2–3 cups depending on pot). Heat oil over medium-high heat to 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 burning.

Batter and Fry

Work in small batches of 4–6 shrimp to avoid lowering the oil temperature. Just before frying, give the batter a quick gentle stir. Lightly dredge each chilled, cornstarch-dusted shrimp through the batter to coat evenly, letting excess batter drip off. Carefully lower shrimp into hot oil, tail pointing away from you. Fry for about 2 to 2 1/2 minutes until batter is pale golden and crisp. Turn once if needed for even color.

Drain and Keep Warm

Using a spider or slotted spoon, remove shrimp and drain on a wire rack set over a baking sheet (not on paper towels for best crispness). Keep fried shrimp in a warm oven set to 200°F (95°C) on the rack while you finish remaining batches. Maintain oil temperature between 325–350°F (160–175°C), adjusting heat as necessary.

When all shrimp are fried, transfer to a serving plate. Garnish with lemon wedges and sprinkle with chopped scallions, if using. Serve immediately with tentsuyu dipping sauce and grated daikon on the side. For best texture, eat within 10 minutes of frying.