Ingredients ( per portion)

Shrimp

6–8 large shrimp (U10–U15 size preferred)

Salt, a pinch

1 tsp cornflour (for dusting)

Tempura Batter

½ cup all-purpose flour (60 g)

½ cup ice-cold water (120 ml)

1 tbsp cornflour

1 egg yolk

4–5 ice cubes to keep batter cold

For Frying

Oil for deep frying

Extra flour for dusting

Tempura Dipping Sauce (Tentsuyu)

(Optional but recommended)

3 tbsp dashi or water

1 tbsp soy sauce

1 tbsp mirin

½ tsp sugar

Method

1. Prep the Shrimp

Peel and devein shrimp; keep the tail on.

Make 3–4 shallow cuts on the underside to prevent curling.

Gently press shrimp flat (classic ebi tempura shape).

Season lightly with salt.

Dust with a thin layer of cornflour.

2. Tempura Batter

In a bowl, whisk egg yolk with ice-cold water.

Add flour + cornflour.

Mix very lightly with chopsticks — lumps are good.

Add 2–3 ice cubes to keep batter cold.

Cold, lumpy batter = crispier tempura.

3. Frying

Heat oil to 170–180°C.

Dust shrimp in flour, tap off excess.

Dip into batter and place gently in oil.

Fry 2–3 minutes until pale golden and crisp.

Do not overcrowd — maintain oil temperature.

Remove and drain on rack or paper.

4. Tentsuyu Sauce (Optional)

Heat dashi, soy, mirin, and sugar until warm — do not boil.

Serve with grated daikon and ginger.

. Plating Suggestions

Serve upright with tail facing up (classic).

Add lemon wedge, grated daikon, or tempura salt.