Ingredients:

  • 1 lb large shrimp (16-20 count), peeled and deveined, tails on
  • 1/4 cup cornstarch
  • 1 large egg yolk, cold
  • 1 cup sparkling water, ice-cold
  • 1 cup all-purpose flour, sifted
  • 1/2 tsp sea salt
  • 1 quart neutral vegetable oil for frying
  • 1/2 cup dashi stock
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tsp grated daikon radish

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Turn shrimp belly-side up and make 3-4 shallow horizontal incisions along the underside.
  2. Press the shrimp down firmly on a cutting board until you feel the tendons snap to ensure they stay straight during frying.
  3. Lightly dust each shrimp in cornstarch, shaking off all excess to leave a very thin primer coating.
  4. Heat the neutral oil in a heavy-bottomed pot to 350°F (175°C).
  5. In a chilled bowl, whisk the cold egg yolk and ice-cold sparkling water. Add the sifted flour and salt all at once.
  6. Use chopsticks to 'stab' and stir the mixture for only 10-15 seconds; the batter should remain lumpy with visible flour streaks.
  7. Dip shrimp into the batter and carefully lower into the hot oil. Fry for 2-3 minutes until the crust is pale gold and shattering-crisp. Drain on a wire rack.
  8. Combine dashi, mirin, and soy sauce in a small saucepan and bring to a simmer. Serve as a dipping sauce with grated daikon.