📝 About This Recipe
Experience the ethereal crunch of authentic Japanese Tempura, featuring succulent jumbo shrimp encased in a delicate, lacy batter. This recipe focuses on the traditional 'Hanaage' technique, which creates 'flour flowers' for maximum texture and a light-as-air mouthfeel. Served with a warm, savory Tentsuyu sauce, it is the ultimate sophisticated appetizer for any gathering.
🥗 Ingredients
The Shrimp
- 12-16 pieces Jumbo Shrimp (16/20 count) (peeled and deveined, tails left on)
- 2 tablespoons Cake Flour (for dusting the shrimp)
The Cold Batter
- 1 cup Cake Flour (sifted twice for lightness)
- 1 Egg Yolk (large, cold from the refrigerator)
- 1 cup Sparkling Water (ice-cold, almost freezing)
- 2-3 pieces Ice Cubes (to keep the batter chilled)
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
- 4 cups Neutral Oil (Vegetable, Canola, or Grapeseed oil)
- 2 tablespoons Toasted Sesame Oil (added to frying oil for aroma)
- 2 inch piece Daikon Radish (finely grated and drained)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 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 set aside to cool slightly.
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2
Prepare the shrimp: To prevent the shrimp from curling when fried, make 3-4 shallow horizontal incisions along the belly side. Press the shrimp down firmly on the cutting board until you feel the fibers snap; it should now lie completely straight.
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3
Pat the shrimp thoroughly dry with paper towels. Lightly dust them with the 2 tablespoons of cake flour, shaking off any excess. This helps the batter adhere.
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4
Heat the oil in a deep pot or wok to 350°F (175°C). Use a thermometer for accuracy. Add the sesame oil to the frying oil for an authentic nutty fragrance.
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5
Prepare the batter at the very last second: 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. Using chopsticks, use a 'stabbing' motion to mix. Do not overmix; the batter should be lumpy with visible flour streaks. Overmixing develops gluten, which makes the coating chewy instead of crispy.
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7
Test the oil by dropping a bit of batter into it. If it sinks halfway and immediately pops back up with a sizzle, it's ready.
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8
Holding a shrimp by the tail, dip it into the cold batter, then carefully lower it into the hot oil. Fry only 3-4 shrimp at a time to avoid dropping the oil temperature.
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9
For the 'Hanaage' (flower) effect, dip your fingers or a spoon into the batter and flick extra droplets onto the frying shrimp. These will attach and create a beautiful, lacy texture.
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10
Fry for 2-3 minutes, turning once, until the batter is a very pale golden color and extremely crisp. Tempura should not be dark brown.
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11
Remove the shrimp with a slotted spoon or wire rack and drain on a cooling rack set over a baking sheet. This prevents the bottom from getting soggy.
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12
Skim any floating bits of batter (tenkasu) from the oil between batches to prevent them from burning and sticking to the next set of shrimp.
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13
Serve immediately while piping hot. Place a small mound of grated daikon and ginger in the individual dipping bowls of Tentsuyu sauce for the guests to mix in.
💡 Chef's Tips
Always use cake flour rather than all-purpose; its lower protein content ensures a lighter, fluffier crunch. Keep your water and egg ice-cold; the thermal shock between the freezing batter and hot oil is what creates the signature crispness. Do not over-mix the batter! A few lumps of flour are your friend and prevent the batter from becoming bread-like. Use a wire cooling rack instead of paper towels for draining to allow air to circulate around the entire shrimp. If you don't have sparkling water, very cold plain water works, but the carbonation adds extra airiness.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Ginjo Sake or a crisp Japanese lager. Serve alongside a simple Sunomono (cucumber salad) to cut through the richness of the fried batter. Accompany with a small pile of Matcha Salt (fine sea salt mixed with green tea powder) for an alternative seasoning. Add a few pieces of vegetable tempura, like sweet potato or shiso leaves, for a complete platter. Serve over a bowl of hot steamed rice with extra sauce to turn it into 'Ten-don'.