Tempura Shrimp Recipe

Prepare shrimp

Rinse the shrimp, pat completely dry with paper towels. Make three shallow lengthwise slits on the underside of each shrimp (away from the tail) to prevent curling. Lightly season both sides with coarse salt and pepper.

Dust each shrimp lightly with 1/4 cup all-purpose flour; shake off excess. This helps the batter adhere.

Chill liquids

Place 1 cup ice-cold sparkling water (or very cold water) in a measuring cup and add 3 ice cubes and, if using, 2 tbsp ice-cold vodka. Keep chilled in the refrigerator until ready to mix.

In a medium bowl, sift together 1 cup all-purpose flour, 1/4 cup rice flour (or cornstarch), and 1/4 tsp baking powder and 1/4 tsp salt. Keep bowl cold by placing it over a larger bowl filled with ice if available.

Quickly whisk 1 lightly beaten egg into the chilled liquid, then pour the liquid into the dry ingredients. Stir gently with chopsticks or a fork just until combined; batter should be lumpy and slightly thin. Do not overmix — some dry streaks or lumps are fine. Keep batter over ice to maintain cold temperature.

Heat oil

Pour about 3–4 cups neutral oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches. Heat oil to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Working in small batches (2–4 shrimp at a time), shake excess flour from shrimp, then dip each shrimp into the batter, letting extra batter drip off gently. Do not overcrowd the pot.

Carefully lower battered shrimp into the hot oil. Fry until batter is pale golden and crisp, about 2–3 minutes per batch depending on shrimp size. Flip once if required to cook evenly.

Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet (or paper towels) to drain. Keep finished shrimp warm in a low oven (200°F / 95°C) if frying multiple batches to serve all hot.

Between batches, maintain oil temperature; adjust heat as needed. Discard any burned bits in the oil with a skimmer to keep oil clear.

In a small saucepan combine 1/2 cup dashi, 2 tbsp mirin, and 2 tbsp soy sauce. Bring to a gentle simmer over medium heat for about 1 minute, then remove from heat. Let cool slightly.

Serve the sauce in small bowls with grated daikon if using. Place tempura shrimp alongside and dip immediately for best texture.