Tempura (Shrimp and Vegetable)

Light, crispy, ethereal batter — the Japanese art of frying.

Ingredients

• 1 lb large shrimp, peeled (tail on)
• Assorted vegetables: sweet potato slices, green beans, shiso leaves, kabocha squash
• Batter: 1 cup flour, 1 egg yolk, 1 cup ice-cold sparkling water
• Oil for deep frying (350°F)
• Tentsuyu dipping sauce: 1 cup dashi, 3 tbsp soy sauce, 3 tbsp mirin + grated daikon

Method

1. Make batter: whisk egg yolk and ice water. Add flour all at once. Stir 3-4 times ONLY — lumps are good. The batter should be thin and barely mixed.

2. Heat oil to 350°F.

3. Dip shrimp and vegetables in batter. Fry in small batches 2-3 min until pale golden and crispy.

4. Drain on a wire rack. Serve immediately with tentsuyu and grated daikon.

What You're Practicing

• The secret to tempura is COLD batter and MINIMAL mixing. Gluten development = heavy batter. Lumps = light, crispy coating.
• Ice-cold sparkling water creates extra lift from the carbonation.
• Fry in small batches — crowding drops the oil temperature.