Chef John's Shrimp Tempura

Chef John's technique for shrimp tempura produces a light, crispy coating that can be used for a variety of other meats and vegetables. Perfect for an appetizer!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 170 Calories

Ingredients

• 1 pinch cayenne pepper
• 12 large shrimp, peeled and deveined
• canola oil for frying
• 1 pinch white sugar, or to taste
• 0.25 cup soy sauce
• 0.5 teaspoon kosher salt
• 0.25 cup mirin
• 0.25 cup self-rising flour
• 0.25 cup potato starch
• 0.5 cup cold sparkling water
• 0.5 cup prepared dashi stock
• grated daikon radish

Recipe Instructions

Step 1

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Step 2

Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.

Step 3

Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.

Step 4

Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.

Step 5

Gather all ingredients.

Step 6

Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.

Step 7

Serve shrimp with dipping sauce.