Light & Crispy Shrimp Tempura

Ingredients

• 12 large shrimp, peeled and deveined (tails on)
• 1 cup all-purpose flour, plus extra for dusting
• 1 egg yolk
• 1 cup ice-cold water
• Vegetable oil for frying
• Dipping sauce: 1 cup dashi, 3 tbsp soy sauce, 3 tbsp mirin

Instructions

1. 1

   Make dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer, then remove from heat.

2. 2

   Heat oil in a deep pot to 350°F (175°C).

3. 3

   Make batter: lightly beat egg yolk with ice-cold water. Add flour all at once and stir briefly — a few lumps are fine. Do not overmix.

4. 4

   Dust shrimp in plain flour, shaking off excess.

5. 5

   Dip shrimp in batter and immediately lower into hot oil. Fry 2–3 minutes until very lightly golden.

6. 6

   Drain on a wire rack (not paper towels). Serve immediately with dipping sauce.