Chef John's Shrimp Tempura

Ingredients

• 12 large shrimp , peeled and deveined
• canola oil for frying
• 0.25 cups self-rising flour
• 0.25 cups potato starch
• 0.5 teaspoons kosher salt
• 1 pinch cayenne pepper
• 0.5 cups cold sparkling water

Instructions

1. 1

   Gather all ingredients.

2. 2

   Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.

3. 3

   Heat oil in a deep fryer to 375 degrees F (190 degrees C).

4. 4

   Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.

5. 5

   Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.

6. 6

   Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.

7. 7

   Serve shrimp with dipping sauce.