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Crispy Shrimp Tempura by Chef John

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
4 servings
Japanese
Crispy Shrimp Tempura by Chef John
Ingredients
  • 12 large shrimp, peeled and deveined
  • canola oil for frying
  • 1/4 cup self-rising flour
  • 1/4 cup potato starch
  • 1/2 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1/2 cup cold sparkling water
  • 1/2 cup prepared dashi stock
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 pinch white sugar, or to taste
  • grated daikon radish
Instructions
1
Acquire all necessary ingredients and materials
2
Dry peel and de-vein the shrimp, then lay them flat on paper towels to dry. Flip each shrimp over and create shallow incisions along the back, ensuring they won't curl up during frying. Place the shrimp in the refrigerator until required.
3
Prepare the deep fryer by heating oil to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
4
Combine self-rising flour, potato starch, salt, and cayenne pepper in a bowl using a whisk to mix the ingredients thoroughly. Gradually add cold water and continue whisking until the mixture becomes smooth and a thin, crepe-like batter forms. Coat the shrimp evenly with the batter.
5
Fry the shrimp in batches of no more than 6 at a time, taking care to prevent them from sticking together. Cook until the shrimp are golden brown and crispy, approximately 3 minutes. Remove the fried shrimp from the oil with a slotted spoon and place them on paper towels to drain excess oil.
6
To prepare the dipping sauce, combine dashi broth, mirin, soy sauce, and sugar in a bowl. Grate daikon radish over the top of the sauce. Taste the sauce and make any necessary adjustments to the seasoning.
7
Serve the fried shrimp with the dipping sauce on hand.