Shrimp Tempura (Japanese-Style Lightly Fried Shrimp)

Rinse the shrimp under cold water and pat them very dry with paper towels. Use a sharp knife to make shallow cuts along the belly (underside) of each shrimp — about 4–5 slits per shrimp. This keeps them from curling while frying and ensures a beautiful, straight presentation.

Next, press each shrimp gently between your fingers to straighten them further. Lightly season with a pinch of salt and set aside on a plate lined with paper towels.

Crack a chilled egg into a medium bowl and beat lightly. Add 1 cup of ice-cold water and mix gently. Sift in the flour and cornstarch (if using) directly into the wet mixture.

Stir the batter with chopsticks or a fork in just a few strokes. Do not overmix — it’s okay if the batter is lumpy. A cold, barely-mixed batter helps create the light, crispy texture tempura is famous for.

Place the batter bowl over another bowl filled with ice to keep it cold while working.

Pour vegetable oil into a deep pot or skillet to a depth of about 2 inches. Heat over medium-high heat until it reaches 340–350°F (170–175°C). You can test the oil by dropping in a bit of batter — if it sizzles and floats immediately, it’s ready.

Prepare a wire rack or paper towel-lined tray nearby for draining the cooked shrimp.

Lightly dust each shrimp with flour before dipping them into the batter. This helps the batter stick better. Dip one shrimp at a time into the batter, letting any excess drip off.

Carefully place each shrimp into the hot oil. Fry 3–4 shrimp at a time to avoid overcrowding. Cook for 2–3 minutes, flipping once, until the coating is pale golden and crispy. Remove with tongs or a slotted spoon and let drain on the prepared rack. Repeat with the remaining shrimp.

While the shrimp rest, combine soy sauce, dashi (or substitute), mirin, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves. Pour into a small bowl and let cool slightly before serving.

Tempura is best served fresh. Arrange the shrimp on a serving platter alongside a small bowl of dipping sauce. Garnish with a wedge of lemon, grated daikon, or a sprinkle of sea salt if desired. Serve with a side of rice or as part of a bento-style meal.