Chef John's Shrimp Tempura

I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

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

Ingredients

• ½ teaspoon kosher salt
• ¼ cup soy sauce
• 1 pinch cayenne pepper
• ¼ cup self-rising flour
• ¼ cup potato starch
• canola oil for frying
• ¼ cup mirin
• 1 pinch white sugar, or to taste (Optional)
• 12 each large shrimp, peeled and deveined
• ½ cup cold sparkling water
• ½ cup prepared dashi stock
• grated daikon radish (Optional)

Recipe Instructions

Step 1

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

Step 2

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 3

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 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

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