Shrimp Tempura

Instructions

1. Prepare the shrimp
   Pat the peeled and deveined shrimp dry with paper towels. Make 3-4 shallow cuts on the underside of each shrimp to prevent curling during frying. Lightly dust with a bit of flour and set aside.
2. Make the tempura batter
   In a large bowl, combine the flour, cornstarch, baking soda, and salt. In a separate bowl, mix the ice-cold water and beaten egg. Just before frying, pour the wet ingredients into the dry ingredients and stir gently with chopsticks or a fork. The batter should be lumpy - do not overmix.
3. Heat the oil
   Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Test the temperature by dropping a small amount of batter into the oil - it should sizzle and float immediately.
4. Fry the shrimp
   Working in batches of 4-5 shrimp at a time, dip each shrimp into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry for 2-3 minutes until golden and crispy. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate.
5. Prepare dipping sauce
   While the shrimp are frying, combine dashi stock, mirin, soy sauce, and grated ginger in a small saucepan. Bring to a simmer over medium heat, then remove from heat and divide into small individual dipping bowls.
6. Serve immediately
   Arrange the shrimp tempura on a serving platter with the dipping sauce on the side. For an authentic presentation, garnish with grated daikon radish if available. Serve while still hot and crispy.