Shrimp Tempura
Crisp, light and airy, the coating for battered and fried shrimp tempura is achieved with a few simple, though crucial, steps: Using seltzer in the batter adds airiness, and chilling the ingredients, including the flour, prevents gluten formation, making it more delicate and light. It’s important not to overmix the batter, and using chopsticks as the stirring tool helps. Finally, don’t overcrowd the pot when frying, and make sure to maintain the oil’s temperature so the shrimp don’t absorb it and become greasy. For a classic shrimp tempura, follow the prep steps here as best as you can to keep the shrimp from curling. Serve the dish hot with tentsuyu, a savory dashi and soy dipping sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup homemade dashi, or 1/4 teaspoon dashi powder mixed with 1 cup boiled water
- ¼cup soy sauce
- 3tablespoons mirin
- 2 ½teaspoons granulated sugar
- 1(2-inch) piece daikon radish, peeled and grated
- 12(16/20 count) extra-jumbo white shrimp, or black tiger prawns, shells on and heads removed (about 12 ounces)
- Vegetable oil, for frying (about 7 cups)
- 1cup seltzer, cold
- 1large egg, cold
- 1cup all-purpose flour, sifted into a bowl and chilled
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1to 2 tablespoons cornstarch or potato starch, as needed
Instructions
Step 1
Prepare the tentsuyu sauce: In a small saucepan, combine the dashi, soy sauce, mirin and sugar. Bring to boil, stirring continuously, about 2 minutes. Reduce to medium-low and simmer, stirring frequently, until the sugar is dissolved and the flavors have melded, 2 minutes more. Remove from the heat.Step 2
Prepare the shrimp: Peel the shrimp, but leave the whole tails on. Using the tip of a wooden skewer or a toothpick, devein the back of the shrimp (see Tip). Using a sharp knife, place the shrimp as flat as possible on a cutting board and make 2 shallow crosswise slits on the underside of each one. (This will help straighten the shrimp and prevent them from curling too much.) Transfer the shrimp to a small bowl and rinse with cold water, drain, pat dry and line up on the cutting board.Step 3
In a deep, heavy-bottomed skillet or a large Dutch oven, add enough oil to reach 2 inches up the sides of the vessel. Heat over medium-high until the temperature reaches 350 degrees.Step 4
Meanwhile, prepare the tempura batter: In a small bowl, whisk the carbonated water with the egg until combined; skim off any foam. Add the salt to the chilled flour in the bowl and stir to combine. Slowly pour the egg mixture into the flour. Using chopsticks or a spatula, mix the batter until just combined. Do not overmix; it’s OK if there are lumps. Place the batter in the fridge, uncovered, until ready to use.Step 5
Using a fine mesh sieve, evenly dust the shrimp with cornstarch. (No need to cover all sides.) Place a wire rack on a sheet pan. (If desired, line the sheet pan with parchment for easier cleanup.) When the oil is ready, hold a shrimp by its tail, dip it in the batter and carefully place it in the hot oil. Do this in batches, about 3 shrimp at a time, so as to not overcrowd the pot. Fry, turning once, until golden brown, about 1 minute per side. Using tongs or chopsticks, remove the shrimp from the oil, transfer to the prepared wire rack, and continue frying the remaining. Skim off and discard any crumbs floating in the oil with a mesh sieve or slotted spoon, and adjust the heat as necessary to maintain the temperature.Step 6
Lightly squeeze and discard some of the liquid from the grated daikon radish. Divide the tentsuyu sauce into individual small bowls and add a little daikon to each bowl. Serve the shrimp tempura hot with the sauce.