Japanese Shrimp Tempura

To straighten the shrimp, slice a very shallow line in the back of each shrimp and pull the vein out. Cut two to three small slits in the bottom side of the shrimp and bend them flat. Set aside.

In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a boil. Then simmer over low heat until all of the sugar has melted and the sauce is smooth. Set aside.

To make the tempura batter, combine the egg with the ice water in a bowl and whisk well. In a separate bowl mix the flour with a couple dashes of salt and pepper. Add the egg mixture into the flour and mix just until combined, even if there are still lumps.

Rinse and pat dry the shrimp to ensure that most of the water is removed. Put the cornstarch on a plate, and coat the shrimp in the cornstarch. Set aside.

In a deep pot, heat about 1-2 inches of vegetable oil to 170-180 C (350 F) on a candy thermometer.

Dip the shrimp in the tempura batter until fully coated except for the tail. Transfer them about 2 or 3 at a time into the frying pot. Make sure to not crowd them in the oil. Give them several minutes to brown before flipping them to the other side. Once golden brown and somewhat crispy, transfer them to a paper towel lined plate. Repeat the process for the remaining shrimp until they are all cooked.

If the shrimp are not quite browned, place them on an oven-safe sheet under the oven broiler for about 3 minutes at 500 F. Then remove them from the oven and let them cool for about 10 minutes. Serve with peeled and grated daikon radish and some tempura dipping sauce. Enjoy!

This recipe was developed after frequenting several little tempura shops around the island of Okinawa.