Ingredients

• 16 pieces Large Shrimp
• 1 cup Tempura Flour
• 1 piece Egg Yolk
• 1 cup Ice Water
• 4 cups Vegetable Oil (for frying)
• 1 cup Dashi (for dipping sauce)
• 2 tbsp Soy Sauce (for dipping sauce)
• 2 tbsp Mirin (for dipping sauce)
• 2 tbsp Grated Daikon (optional garnish)

Instructions

1. 1

   Prepare the shrimp: Peel and devein the shrimp, leaving the tails on. Make 3-4 shallow slits on the belly side of each shrimp to prevent curling during frying, then gently flatten them.

2. 2

   Pat the shrimp thoroughly dry with paper towels. Lightly dust them with a small amount of tempura flour, ensuring an even, thin coat.

3. 3

   Prepare the dipping sauce (Tentsuyu): In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then remove from heat. Set aside.

4. 4

   Prepare the tempura batter: In a medium bowl, whisk the egg yolk with ice water. Gradually add the tempura flour, mixing just until combined. Do not overmix; lumps are desirable for a light batter.

5. 5

   Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat the oil to 340-350°F (170-175°C). Use a thermometer for accuracy.

6. 6

   Dip and fry: Hold each shrimp by the tail, dip it into the batter, letting excess drip off. Carefully lower the shrimp into the hot oil, frying in batches of 3-4 to avoid overcrowding.

7. 7

   Fry for 2-3 minutes, or until golden brown and crispy, flipping once if necessary. The batter should be light and airy.

8. 8

   Remove the fried shrimp with a spider or slotted spoon and place them on a wire rack set over paper towels to drain excess oil.

9. 9

   Repeat with the remaining shrimp, ensuring the oil temperature stays consistent between batches.

10. 10

    Serve immediately with the warm Tentsuyu dipping sauce, optionally garnished with grated daikon.