Crispy Shrimp Tempura

Steps

1. 1

   Make a few shallow cuts along the underside of the shrimp so they stay straight while frying, then pat them very dry.

2. 2

   Heat the oil to 175°C / 350°F. Stir together the soy sauce and mirin for a simple dipping sauce.

3. 3

   In a bowl, lightly whisk the egg with the ice-cold sparkling water. Add the flour and cornstarch, mixing only briefly; a lumpy batter gives tempura its light texture.

4. 4

   Dip the shrimp into the batter, letting the excess drip off, then fry in small batches for 2 to 3 minutes until pale golden and crisp.

5. 5

   Drain on a rack or paper towels. Serve immediately with the soy-mirin dipping sauce.