📝 About This Recipe
Experience the ultimate Asian fast-food classic: jumbo shrimp enveloped in a shatteringly crisp, airy batter that mimics delicate golden lace. This recipe focuses on the traditional Japanese technique of 'hanasaku' (making flowers bloom) to create those iconic crunchy bits that cling to every succulent bite. Light, ethereal, and served with a savory-sweet tentsuyu sauce, it is the gold standard of crispy seafood.
🥗 Ingredients
The Shrimp
- 16-20 pieces Jumbo Shrimp (peeled and deveined, tail-on (size 16/20))
- 1/4 cup Cornstarch (for dusting the shrimp)
The Cold Batter
- 1 cup Cake Flour (sifted; low protein is essential for crunch)
- 1 Egg (large, must be cold from the fridge)
- 1 cup Ice Cold Sparkling Water (highly carbonated for extra lightness)
- 1/2 teaspoon Baking Powder
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (or water with 1/2 tsp dashi granules)
- 3 tablespoons Soy Sauce (Japanese shoyu preferred)
- 3 tablespoons Mirin (sweet Japanese rice wine)
- 1 teaspoon Granulated Sugar
Frying & Garnish
- 4-6 cups Neutral Oil (Canola, Peanut, or Vegetable oil)
- 2 tablespoons Daikon Radish (finely grated and drained)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
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1
Prepare the dipping sauce by combining dashi, soy sauce, mirin, 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
Prep the shrimp by making 3-4 shallow diagonal incisions along the belly side. Gently press the shrimp down against the cutting board to 'snap' the fibers; you should feel them pop. This ensures the shrimp stay straight and don't curl when frying.
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3
Pat the shrimp thoroughly dry with paper towels. Any moisture on the surface will prevent the batter from sticking properly.
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4
Lightly dust each shrimp with cornstarch, shaking off any excess. Set aside on a dry plate.
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5
Fill a heavy-bottomed pot or wok with at least 3 inches of oil. Heat the oil to 350°F (175°C). Use a deep-fry thermometer for accuracy.
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6
Prepare the batter only when the oil is hot. In a medium bowl, lightly beat the cold egg. Pour in the ice-cold sparkling water and whisk briefly.
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7
Add the sifted cake flour and baking powder. Use chopsticks to mix the batter for only 10-15 seconds. It should be lumpy with streaks of dry flour; over-mixing develops gluten and makes the batter chewy instead of crispy.
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8
Hold a shrimp by the tail, dip it into the cold batter to coat, and gently lower it into the hot oil. Avoid crowding the pot; fry only 3-4 pieces at a time.
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9
For the 'flower' effect, dip your fingers into the batter and flick extra droplets onto the frying shrimp. These will attach and create the signature craggy tempura texture.
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10
Fry the shrimp for 2-3 minutes, turning once, until the batter is a very pale golden color and extremely crisp. Do not over-brown.
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11
Remove the shrimp with a slotted spoon or spider and drain on a wire rack (not paper towels) to maintain maximum airflow and crunch.
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12
Skim off any loose bits of batter (tenkasu) from the oil between batches to prevent them from burning and tainting the flavor.
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13
Serve immediately while hot. Place a small mound of grated daikon and ginger into the dipping sauce bowl for the guest to mix in.
💡 Chef's Tips
Temperature is everything: keep your batter ingredients and bowl chilled, and ensure your oil stays at 350°F. Don't over-mix the batter; lumps are your friend and prevent the tempura from becoming bread-like. Use cake flour rather than all-purpose flour for a lighter, more delicate crust due to its lower protein content. Always use a wire cooling rack for draining; paper towels trap steam and will make the bottom of your shrimp soggy. If you don't have sparkling water, use ice water with a few actual ice cubes in the bowl to keep it freezing cold.
🍽️ Serving Suggestions
Serve alongside a bowl of hot Udon or Soba noodle soup. Pair with a chilled Japanese lager or a crisp, dry Sake. Add a side of vegetable tempura (sweet potato, shiso leaf, or bell pepper) for a complete meal. Serve over a bed of steamed white rice with a drizzle of Tendon sauce for a 'Tempura Donburi'. A simple side of sunomono (Japanese cucumber salad) provides a refreshing acidic contrast to the fried shrimp.