Shrimp Tempura
Crisp, light, and perfectly airy, this classic shrimp tempura recipe achieves its iconic texture through simple yet essential techniques. Incorporating chilled ingredients and seltzer into the batter ensures a delicate and crispy coating, while careful preparation elevates every bite.
Ingredients
For the Tentsuyu Sauce:
Dashi: 1 cup (homemade or made with ¼ teaspoon dashi powder dissolved in 1 cup of boiled water)
Soy sauce: ¼ cup
Mirin: 3 tablespoons
Granulated sugar: 2½ teaspoons
Daikon radish: 1 (2-inch piece, peeled and grated)
For the Shrimp Tempura:
Shrimp: 12 extra-jumbo white shrimp (16/20 count) or black tiger prawns, shells removed but tails intact
Vegetable oil: For frying (approximately 7 cups)
Seltzer: 1 cup, well-chilled
Egg: 1 large, cold
All-purpose flour: 1 cup, sifted and chilled
Kosher salt: ½ teaspoon
Cornstarch or potato starch: 1 to 2 tablespoons, as needed
Preparation
Step 1: Prepare the Tentsuyu Sauce
In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring the mixture to a boil while stirring continuously. Lower the heat to medium and simmer for an additional 2 minutes, ensuring the sugar dissolves completely and the flavors meld harmoniously. Remove from heat and set aside.
Step 2: Prepare the Shrimp
Peel the shrimp, leaving the tails intact for presentation. To devein, use the tip of a wooden skewer or toothpick to carefully lift and remove the dark vein without slicing the shrimp. Make two shallow crosswise cuts along the underside of each shrimp to prevent excessive curling during frying. Rinse the shrimp in cold water, pat them dry, and arrange them on a cutting board.
Step 3: Heat the Oil
Fill a deep, heavy-bottomed skillet or Dutch oven with enough oil to reach about 2 inches in depth. Heat the oil over medium-high heat until it reaches 350°F, monitoring the temperature with a thermometer for consistency.
Step 4: Prepare the Tempura Batter
In a small mixing bowl, whisk together the cold seltzer and egg until frothy. Skim off any foam, if necessary. In a separate bowl, combine the chilled flour with the salt. Gradually add the egg mixture to the flour, gently mixing with chopsticks or a spatula until just combined. Avoid overmixing; the batter should remain slightly lumpy. Keep the batter in the refrigerator until ready to use.
Step 5: Fry the Shrimp
Using a fine mesh sieve, lightly dust the shrimp with cornstarch for better adhesion of the batter. Line a baking sheet with parchment paper and place a wire rack on top. Hold each shrimp by the tail, dip it into the batter, and gently place it into the hot oil. Fry in small batches of about three shrimp at a time to prevent overcrowding. Turn the shrimp once during frying, cooking each side for approximately 1 minute until golden brown. Transfer the cooked shrimp to the wire rack to drain excess oil. Skim any floating debris from the oil between batches to maintain clarity and temperature.
Step 6: Serve
Before serving, gently press and remove excess moisture from the grated daikon radish. Divide the tentsuyu sauce into individual dipping bowls, garnishing each with a small amount of daikon. Serve the shrimp tempura immediately, accompanied by the prepared sauce.
Tip
To ensure the shrimp remain straight during frying, make shallow cuts on their underside instead of slicing their backs. This method minimizes curling and enhances presentation.