📝 About This Recipe
Experience the ultimate Japanese comfort food with this recipe for ethereal, golden-shredded Tempura Shrimp. Originating from 16th-century Edo, this dish celebrates the delicate balance between succulent, sweet seafood and a shatteringly crisp, airy batter. What makes this version special is the 'hanage' technique—creating those beautiful lacy blossoms of batter that transform a simple fried shrimp into a gourmet indulgence.
🥗 Ingredients
The Shrimp
- 12-16 pieces Black Tiger Shrimp (Large (16/20 count), peeled and deveined, tails left on)
- 1/4 cup Potato Starch (For dusting the shrimp)
The Tempura Batter
- 1 cup Cake Flour (Sifted; low protein is essential for crispness)
- 1 Egg Yolk (Cold from the refrigerator)
- 200 ml Sparkling Water (Ice-cold; the carbonation adds extra lift)
- 2-3 pieces Ice Cubes (To keep the batter chilled during use)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (Kombu and bonito based)
- 3 tablespoons Mirin (Sweet Japanese rice wine)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 1 teaspoon Granulated Sugar
Garnish & Frying
- 2 inch piece Daikon Radish (Finely grated and lightly squeezed of excess moisture)
- 1 teaspoon Fresh Ginger (Finely grated)
- 1 quart Vegetable Oil (Neutral oil like canola or grapeseed for frying)
- 1 tablespoon Toasted Sesame Oil (Added to frying oil for authentic aroma)
👨🍳 Instructions
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1
Prepare the Tentsuyu sauce by combining dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, then remove from heat and let cool to room temperature.
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2
Prepare the shrimp by making 3-4 shallow diagonal incisions across the 'belly' (underside) of each shrimp. Gently press the shrimp down on the cutting board until you feel the fibers snap; this prevents the shrimp from curling when fried.
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3
Pat the shrimp completely dry with paper towels. Lightly dust them with potato starch, shaking off any excess. This ensures the batter clings to the surface.
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4
Fill a heavy-bottomed pot or wok with 2-3 inches of vegetable oil. Add the tablespoon of sesame oil. Heat to 340°F-350°F (170°C-175°C).
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5
While the oil heats, prepare the batter. In a medium bowl, lightly whisk the cold egg yolk. Pour in the ice-cold sparkling water and stir gently.
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6
Add the sifted cake flour all at once. Use chopsticks to 'stab' and stir the mixture for only 10-15 seconds. It is crucial to leave lumps in the batter; overmixing develops gluten and makes the tempura chewy instead of crispy.
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7
Place 2-3 ice cubes in the batter to keep it chilled. Cold batter hitting hot oil creates the desired steam explosion for lightness.
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8
Test the oil: drop a bead of batter into the pot. If it sinks slightly and immediately pops back to the surface with a sizzle, it is ready.
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9
Hold a shrimp by the tail, dip it into the cold batter, and gently lay it into the hot oil. Avoid crowding the pot; fry only 3-4 pieces at a time.
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10
For the 'lacy' effect, dip your fingers in the batter and flick extra droplets onto the shrimp as they fry. This creates the signature crunchy blossoms (tenkasu).
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11
Fry for approximately 2 to 2.5 minutes until the batter is a very pale gold and crisp. Tempura should not be deep brown.
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12
Remove the shrimp with a slotted spoon or tongs and drain on a wire rack (not paper towels) to maintain maximum airflow and crispness.
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13
Skim any loose bits of batter from the oil between batches to prevent them from burning and sticking to the next set of shrimp.
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14
Serve immediately while piping hot, accompanied by the Tentsuyu sauce, grated daikon, and grated ginger.
💡 Chef's Tips
Never overmix the batter; the lumps are your friend and prevent gluten formation. Keep all ingredients—especially the water and egg—as cold as possible until the moment of frying. Use a wire rack for draining; paper towels trap steam which softens the delicate crust. If you can't find cake flour, use all-purpose flour but replace 2 tablespoons of it with cornstarch. Ensure your frying oil is at the correct temperature using a thermometer; too low and it's greasy, too high and it burns.
🍽️ Serving Suggestions
Serve alongside a bowl of hot Udon or Soba noodle soup. Pair with a chilled Japanese rice lager or a crisp Junmai Ginjo sake. Add a side of steamed edamame with sea salt for a complete appetizer spread. Include a small mound of matcha salt (sea salt mixed with green tea powder) for an alternative dipping experience. Serve over a bowl of steamed white rice with a drizzle of reduced Tentsuyu for a 'Ten-don' style meal.