tonight's midnight meal

crispy shrimp tempura, tentsuyu on the side

Name: crispy shrimp tempura, tentsuyu on the side
Total time: 25 min
Yield: 1, generously
Ingredients: 6 large shrimp, peeled, tails on; 1 cup cake flour (or all-purpose), cold; 1 egg yolk; 1 cup ice-cold sparkling water; neutral oil for frying; soy sauce + mirin + dashi (tentsuyu, 1:1:4); grated daikon; steamed rice to serve

⏱ 25 min🍽 1, generously

Ingredients · tap to check

6 large shrimp, peeled, tails on
1 cup cake flour (or all-purpose), cold
1 egg yolk
1 cup ice-cold sparkling water
neutral oil for frying
soy sauce + mirin + dashi (tentsuyu, 1:1:4)
grated daikon
steamed rice to serve

The Way

Devein the shrimp and make small cuts along the belly, then press gently — this keeps them straight while they fry.
Heat the oil to 175°C / 350°F. A drop of batter should sink halfway, then float.
Make the batter LAST and keep it cold: yolk, sparkling water, then flour folded in with chopsticks. Lumps are good. Smooth batter = heavy crust.
Dust the shrimp in flour, drag through the batter, and lower in slowly — tail first, a little shimmy. Flick extra batter over the top for those craggy edges.
2 to 3 minutes until pale gold and whisper-crisp. Rest on a rack, never paper.
Warm the tentsuyu, drop in a snowball of grated daikon, and dip while it still crackles.

midnight tip — cold batter, hot oil, no exceptions. the crunch lives in that gap.

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