Shrimp Tempura Recipe

Prepare shrimp

Rinse and pat shrimp dry. Make 3 small shallow cuts on the underside of each shrimp (along the curve) to prevent curling during frying. Leave tails on. Lightly season with 1 tsp salt and 1/4 tsp white pepper.

Dust each shrimp lightly with 2 tablespoons cornstarch; shake off excess. Place shrimp on a tray in the refrigerator until ready to batter (10–15 minutes).

If shrimp release moisture, blot again with paper towel just before battering.

Slice vegetables into thin, uniform pieces so they cook quickly: sweet potato and carrot into 1/8" (3 mm) rounds or thin half-moons; zucchini into 1/8" rounds; bell pepper into 1/4" strips; mushrooms halved or sliced. Keep pieces roughly same thickness.

Lightly dust the prepared vegetable pieces with the additional 2 tbs cornstarch or flour; shake off excess. This helps the batter cling and keeps them crisp.

Keep all batter ingredients very cold. Place the 3 tbs all-purpose flour and 3 tbs cake flour in a bowl with 1/4 tsp salt and 1/4 tsp baking powder (if using). Whisk briefly to combine.

In a separate chilled bowl, lightly beat the egg, then add 3/4 cup very cold club soda or iced water. Pour the liquid into the flour mixture and stir with chopsticks or a fork just a few times until combined — small lumps are fine. Do not overmix; a slightly lumpy, loose batter yields a crisp texture. Keep the batter on ice while frying.

Heat neutral oil in a deep pot or a deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float up immediately without browning too fast.

Working in small batches (2–3 shrimp or a few vegetable pieces at a time), give the batter a gentle stir then dip shrimp into batter allowing excess to drip off. Carefully lower into hot oil. Fry shrimp for 2 1/2–3 minutes until pale golden and crisp. Do not overcook — shrimp will cook through quickly.

Fry vegetables in batches: firmer items (sweet potato, carrot) 3–4 minutes until tender and golden; zucchini, bell pepper, mushrooms 1 1/2–2 1/2 minutes until crisp-tender and lightly golden. Avoid overcrowding the pot to maintain oil temperature.

Use a slotted spoon or wire spider to remove items and drain briefly on a wire rack set over a baking sheet or on paper towels. Serve immediately for best texture.

While frying, combine 1/2 cup dashi (or low-sodium chicken broth), 2 tbsp soy sauce, 1 tbsp mirin and 1/2 tsp sugar in a small saucepan and warm gently until sugar dissolves. Do not boil. Transfer to a small bowl and top with 2 tbsp grated daikon if using.

Serve sauce alongside hot tempura for dipping.

Arrange 2 pieces of shrimp tempura per serving with a mix of 3–4 vegetable tempura pieces. Optionally sprinkle a pinch of sea salt over hot pieces or serve with lemon wedges. Serve immediately to preserve crispness.