Jumbo shrimp tempura

Step by step

1. 

   1Prepare and straighten the shrimp

   ~15 min

   For this step

   • Raw jumbo shrimp, shell-on8 (about 300 g)
   • Dashi (dipping sauce)150 ml
   • Soy sauce (dipping sauce)2 tbsp
   • Mirin (dipping sauce)2 tbsp

   • Simmer the dashi, soy sauce and mirin for 1 minute, then set aside as a dipping sauce (tentsuyu).
   • Thaw frozen shrimp in the fridge first. Peel, keeping the tail fan, and remove the dark vein. Trim the sharp tail tips and scrape out trapped water; pat dry.
   • Make 3 shallow cuts across the belly, then gently press the prawn straighter. Do not cut through or tear the flesh. Keep chilled while the oil heats.

2. 

   2Mix cold batter; coat just before frying

   175–180 °C oil~5 min

   For this step

   • Plain flour (dusting)2 tbsp
   • Plain flour (batter)100 g
   • Cornstarch (batter)30 g
   • Ice-cold sparkling water200 ml
   • Beaten egg25 g (½ large egg)
   • Neutral frying oilenough for 5–7 cm depth

   • Mix the cold water and beaten egg first. Add the flour and cornstarch; stir briefly with chopsticks, leaving small lumps. Keep the bowl over ice. Make the batter only when the oil is ready.
   • Heat the oil to 175–180 °C. Dust two or three dry shrimp lightly with flour, shake off excess, then dip in batter. Let excess drip; the tail can stay bare.

3. 

   3Fry in small batches

   175–180 °C oil~3–4 min per batch

   • Lower two or three shrimp into the oil away from you.
   • Fry about 3–4 minutes, turning once, until the coating is pale gold and crisp.
   • The thickest shrimp must be opaque and pearly through the centre; a probe should read 63 °C.
   • Let the oil recover between batches and skim loose crumbs.

4. 

   4Drain and eat straight away

   For this step

   • Grated daikon2 tbsp
   • Lemon wedges2

   • Drain briefly on a rack without piling up.
   • Serve immediately with the dipping sauce, optional grated daikon and lemon.
   • The shrimp should stay juicy inside its thin crisp shell of batter.