Shrimp Tempura Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp (do not cut through) to prevent curling. Gently press each shrimp flat along the cuts to straighten.

Season the shrimp lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Lightly dust each shrimp with 1/4 cup all-purpose flour, shaking off excess. Place shrimp on a tray and chill in the refrigerator while you prepare the batter (10–15 minutes).

Keep everything cold

Place the bowl you will mix the batter in over a larger bowl filled with ice or chill the mixing bowl in the fridge. Use very cold sparkling water or water with a couple of ice cubes to keep the batter temperature low — cold batter yields crisp tempura.

Mix batter

In a small bowl, lightly beat the cold egg. Pour the beaten egg into 1 cup ice-cold water and stir gently. In a separate bowl, sift together 1 cup cake flour, 2 tbsp cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt. Make a well in the dry ingredients and pour in the liquid. Using chopsticks or a fork, stir briefly — the batter should remain lumpy with some dry streaks; do not overmix. If batter warms, slip the mixing bowl back on ice.

Keep batter chilled and use immediately. Do not let it sit for more than 10–15 minutes.

Heat oil

Pour about 3 cups oil into a wide, heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, drop a small bit of batter into oil — it should sizzle and rise to the surface within a few seconds and become pale-golden.

Coat and fry shrimp

Working in batches (do not overcrowd), hold a shrimp by the tail and dip into the chilled batter, letting excess drip back into the bowl. Immediately lower shrimp into the hot oil. Fry 3–4 shrimp at a time for about 2 to 2.5 minutes until the batter is pale golden and crisp and shrimp are cooked through. Turn if necessary for even coloring. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or paper towels.

Adjust heat as needed to maintain 325–350°F (160–175°C). If batter browns too quickly, lower the temperature. If oil temperature falls, allow it to return to proper temp before the next batch.

Keep finished tempura warm in a low oven (200°F / 95°C) on a rack while frying remaining shrimp, but serve soon after frying for best crispness.

Make sauce

Combine 1/2 cup dashi, 2 tbsp mirin, 2 tbsp soy sauce, and 1/2 tsp sugar in a small saucepan. Warm gently over low heat just until sugar dissolves — do not boil. Remove from heat and let cool slightly. Stir in 2 tbsp grated daikon and 1/2 tsp grated ginger if using. Transfer to a small bowl for serving.

Arrange shrimp tempura on a platter over a wire rack to keep crisp. Serve immediately with tentsuyu dipping sauce, lemon wedges, and sliced scallions on the side.