Ingredients:

  • 1 cup (240 ml) Water or Dashi Stock
  • 1/4 cup (60 ml) Soy Sauce (low sodium)
  • 1/4 cup (60 ml) Mirin (Sweet Rice Wine)
  • 1 tsp (5 g) Caster Sugar (optional)
  • 12–16 pieces (Approx. 450 g) Large Shrimp (16/20 count), peeled and deveined, tail shell left on
  • 2 Tbsp (30 g) Plain (All-Purpose) Flour (for dusting)
  • Salt and White Pepper, to taste
  • 1 cup (120 g) Plain (All-Purpose) Flour (chilled in the freezer)
  • 1/4 cup (30 g) Cornstarch or Rice Flour
  • 1 Large Egg Yolk (ice-cold)
  • 1 cup (240 ml) Ice-Cold Water (or sparkling water)
  • 4 cups (950 ml) Neutral Oil (Canola, Grapeseed, or refined Sunflower)

Instructions:

  1. Prepare the Tentsuyu Dipping Sauce: In a small saucepan, combine the Dashi, soy sauce, mirin, and optional sugar. Bring the mixture to a gentle simmer, stirring until dissolved. Remove from heat, transfer to a serving dish, and chill completely in the refrigerator.
  2. Prepare the Shrimp: Place each shrimp belly-side up. Make 3–4 shallow, diagonal cuts along the belly. Gently press down on the back of the shrimp to straighten it and prevent curling during frying. Pat the shrimp completely dry with paper towels, lightly season with salt and pepper, and dust lightly with the 2 Tbsp of plain flour, shaking off the excess. Place the dusted shrimp back in the fridge.
  3. Prepare the Batter (Critical Step): Whisk the chilled flour (1 cup) and cornstarch in a large, chilled bowl. In a separate cup, whisk the ice-cold egg yolk and the ice water briefly. Pour the wet ingredients into the dry ingredients. Stir only 5–6 times with chopsticks or a fork until just combined. The batter must remain very lumpy and thin; do not overmix. Keep the bowl nested over a larger bowl filled with ice water while you fry.
  4. Heat the Oil: Pour the neutral oil into your pot or deep-fryer to a depth of at least 3 inches (8 cm). Heat the oil strictly to 340°F–360°F (170°C–180°C).
  5. Dip and Fry: Hold the shrimp by the tail and dip it into the cold batter, ensuring the body is completely coated. Carefully lower 3–4 shrimp into the hot oil (do not overcrowd). Optional: Drizzle a small amount of extra batter over the shrimp in the oil to create lacy flakes.
  6. Cook and Drain: Fry for 2–3 minutes per batch, turning halfway, until the batter is a light golden colour and crisp. Remove the tempura with a spider strainer and place immediately onto a wire cooling rack to drain excess oil. Allow the oil temperature to recover between batches.
  7. Serve immediately while piping hot alongside the chilled Tentsuyu dipping sauce.