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Classic Shrimp Tempura
Traditional dish · Japanese
Delicate, crispy, and light tempura featuring plump shrimp coated in a delicate batter and deep-fried to golden perfection. Served with a traditional tentsuyu dipping sauce.
Ingredients
- Large shrimp, peeled and deveined16
- All-purpose flour1 cup
- Cornstarch1/2 cup
- Ice water1 1/4 cups
- Egg yolk1
- Vegetable oil for frying4 cups
- Daikon radish, grated1/2 cup
- Lemon wedges4
- Soy sauce1/2 cup
- Mirin1/4 cup
- Dashi granules1 teaspoon
Steps
- 1
Prepare the tentsuyu sauce: Combine soy sauce, mirin, and dashi granules in a small saucepan. Heat gently until dashi dissolves. Set aside.
- 2
In a bowl, whisk together flour and cornstarch. In a separate bowl, lightly beat the egg yolk and add ice water. Pour the wet ingredients into the dry ingredients and whisk briefly until just combined; do not overmix. A few lumps are okay.
- 3
Heat vegetable oil in a deep pot or wok to 350°F (175°C).
- 4
Dip each shrimp into the tempura batter, ensuring it's fully coated.
- 5
Carefully place battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy.
- 6
Remove tempura from oil with a slotted spoon and drain on paper towels.
- 7
Serve immediately with grated daikon radish and lemon wedges, accompanied by the tentsuyu dipping sauce.
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