About this recipe

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Recipe highlight

Why you’ll love it

Crisp perfection that melts on your tongue — the golden sound of tempura! 🔥

Ingredients

• Shrimp
• 🍤 10 medium shrimp (peeled, tails on, deveined) seafood
• 🧂 Pinch of salt
• 🌾 1 tbsp flour (for dusting) gluten
• Batter
• 🌾 100 g cake flour (or all-purpose + 1 tbsp cornstarch) gluten
• 🥚 1 egg yolk egg
• 💧 180 ml ice-cold sparkling water (or regular cold water)
• Frying
• 🛢️ 600 ml vegetable oil
• Dipping sauce (tentsuyu)
• 🍶 100 ml dashi
• 🍶 25 ml soy sauce glutensoy
• 🍯 25 ml mirin
• 🍚 1 tbsp grated daikon (optional)

Preparation

• 1 Prep shrimp Make 3–4 shallow cuts on the belly side to keep them straight. Pat dry and lightly dust with flour.
• 2 Mix batter In a bowl, lightly whisk egg yolk and cold water. Add flour and stir very briefly (lumps are fine). Keep chilled.
• 3 Heat oil 170–175°C.
• 4 Fry Dip shrimp in batter, fry in small batches 1–1.5 min until pale golden and crisp. Do not overcrowd.
• 5 Drain Place on paper towel or wire rack.
• 6 Sauce Combine dashi, soy, and mirin in a small saucepan; heat gently. Serve warm with grated daikon if desired.

Timing details

Nutrition

Estimated values per serving.

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