📝 About This Recipe
Experience the ethereal crunch of Japanese-style tempura without the heavy oil of traditional deep-frying. This air-fried version utilizes a clever panko-dusting technique to mimic the classic lacy texture, resulting in succulent jumbo shrimp encased in a shatteringly crisp shell. Perfect as an elegant appetizer or a light main course, this dish brings the sophisticated flavors of a Tokyo sushi house right into your modern kitchen.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled and deveined, tail-on (16-20 count))
- 1/4 cup Cornstarch (for dredging)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
The Batter & Coating
- 1/2 cup All-Purpose Flour (sifted)
- 1 large Egg (beaten)
- 1/2 cup Ice Cold Sparkling Water (must be very cold for crispness)
- 1.5 cups Panko Breadcrumbs (crushed slightly for a finer texture)
- 1 tablespoon Toasted Sesame Oil (mixed into the spray oil for flavor)
- 1 bottle Avocado Oil Spray (high smoke point is essential)
Tentsuyu Dipping Sauce
- 1/2 cup Dashi Stock (or chicken broth if unavailable)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 tablespoons Daikon Radish (grated and drained)
👨🍳 Instructions
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1
Prepare the shrimp by making 3-4 small, shallow incisions along the 'belly' or underside of each shrimp. Gently press the shrimp flat on the cutting board until you feel a slight 'pop'—this prevents the shrimp from curling during cooking.
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2
Pat the shrimp thoroughly dry with paper towels. Season lightly with kosher salt and white pepper.
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3
Set up your dredging station: Bowl 1 with cornstarch; Bowl 2 with the beaten egg and ice-cold sparkling water whisked together; Bowl 3 with the panko breadcrumbs.
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4
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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5
Dredge a shrimp in cornstarch, shaking off the excess. Dip it into the cold egg mixture, then roll it in the panko, pressing gently to adhere.
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6
Repeat with all shrimp and place them on a parchment-lined tray. Avoid stacking them.
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7
Liberally spray the breaded shrimp with the avocado oil spray. The panko should look slightly damp; this is key to achieving a golden 'fried' look in the air fryer.
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8
Place the shrimp in the air fryer basket in a single layer, ensuring they do not touch. You may need to cook in two batches.
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9
Air fry at 400°F for 4 minutes. Carefully flip each shrimp using silicone-tipped tongs.
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10
Give the flipped side a quick spray of oil and cook for an additional 3-4 minutes until the coating is golden brown and the shrimp are opaque.
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11
While the shrimp cook, combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer, then remove from heat and stir in the grated ginger and daikon.
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12
Remove shrimp from the air fryer and let them rest on a wire rack for 1 minute to allow the steam to escape without softening the crust.
💡 Chef's Tips
Use ice-cold sparkling water; the carbonation and temperature create tiny air pockets for a lighter crust. Don't skip the belly incisions; straight shrimp cook more evenly and look much more professional. Be generous with the oil spray; air fryers need a bit of surface fat to truly crisp up panko to a golden hue. Avoid overcrowding the basket, as restricted airflow will lead to soggy spots rather than a crisp crunch. If your panko isn't browning, mix a teaspoon of paprika into the crumbs for a natural golden color.
🍽️ Serving Suggestions
Serve immediately with a side of steamed Jasmine rice and a crisp sunomono (cucumber salad). Pair with a chilled glass of dry Junmai Ginjo sake or a cold Japanese lager like Sapporo. Provide a small mound of matcha salt (sea salt mixed with green tea powder) for an alternative seasoning. Add a few air-fried vegetables like sweet potato slices or broccoli florets to make it a complete Tempura Moriawase.