Tempura Shrimp

Instructions

1. Prepare the shrimp
   Pat the shrimp completely dry with paper towels. Make a few small cuts on the underside of each shrimp to prevent curling during frying. Place ¼ cup of flour in a shallow dish and lightly dust each shrimp, shaking off excess flour.
2. Make the batter
   In a large bowl, combine the remaining ¾ cup flour and baking soda. In a separate bowl, whisk together the ice-cold water, egg, and rice vinegar. Pour the wet ingredients into the dry ingredients and gently whisk just until combined. There should still be some lumps; do not overmix.
3. Heat the oil
   Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a cooking thermometer to maintain this temperature throughout the frying process. Prepare a wire rack set over a baking sheet lined with paper towels.
4. Dip and fry
   Working in batches of 4-5 shrimp, dip each floured shrimp into the batter, allowing excess to drip off. Carefully lower into the hot oil. Fry for about 2 minutes until golden and crispy, turning once halfway through. The batter should be light and airy.
5. Drain and serve
   Remove fried shrimp with a slotted spoon and place on the prepared wire rack to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining batches.
6. Prepare the dipping sauce
   Combine the tempura dipping sauce with the grated daikon and ginger. Mix well and divide among small individual dipping bowls.
7. Final presentation
   Arrange the tempura shrimp on a serving platter lined with paper to absorb any remaining oil. Garnish with lemon wedges and serve immediately with the prepared dipping sauce.