• Before You Start: Gather all the ingredients. I strongly encourage you to weigh your flour in metric using a kitchen scale. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. 

To Make the Dipping Sauce (Tentsuyu)

• Gather the ingredients for the tempura dipping sauce.
  
• Combine ¾ cup dashi (Japanese soup stock), 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a small saucepan and bring it to a boil. Lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside. Tip: For a quick dashi, use ¾ cup (180 ml) water + 1 tsp dashi powder.
  

To Prepare the Shrimp

• Peel 10 prawns, leaving on the tail and last shell segment (closest to the tail). Straighten the shrimp so it looks gorgeous; learn how in my post on how to prepare shrimp. Pat dry with paper towels to completely remove any surface moisture. Any excess moisture will keep the tempura from getting crispy and make it soggy. Tip: We typically use black tiger prawns to make shrimp tempura at home. Tempura specialty restaurants in Japan use the more-expensive Japanese tiger prawns.
  

To Prepare the Oil

• In a wok or a medium-sized pot, add 3 cups neutral oil or enough for 1½ inches (3 cm) of oil in the pot. Heat the oil to 340–350ºF (170–180ºC) and check the temperature using a thermometer. To check with wooden chopsticks, dip them in the oil; when small bubbles form around the tips, the oil is ready. Be sure to maintain the oil temperature at all times. Tip: For enhanced aroma and taste, I like to add 1 part sesame oil for every 10 parts neutral oil.
  

To Make the Batter

• While the oil is heating up, prepare the tempura batter. We‘ll use a 1-to-1 ratio (by volume) of flour to egg + water. First, gather the batter ingredients.
  
• Next, sift 1 cup all-purpose flour (plain flour) into a large bowl.
  
• Add 1 large egg (50 g each w/o shell) and 200 ml iced water to a measuring cup or bowl.
  
• Whisk the egg mixture vigorously and discard the foam on the surface.
  
• Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it‘s okay to leave some lumps. Keep the batter cold at all times. I store mine in the refrigerator until ready to use. Make the batter right before deep-frying to avoid activating the wheat gluten in the flour.
  
• Dust the shrimp lightly with potato starch or cornstarch. The starch acts as a glue that helps the batter adhere to the shrimp.
  
• Now, dip the shrimp in the batter and add them to the hot oil. Add a few shrimp pieces to the batter bowl. Pick up one piece by the tail, dip in the batter, let the excess drip off for 1–2 seconds, and very gently place in the hot oil. Continue to dip and add one piece at a time. Do not crowd the pot. Tip: When you deep-fry, do not overcrowd the pot because the oil temperature will drop quickly and your food will absorb too much oil. Your ingredients should take up no more than about half of the oil surface area at any one time. For more helpful hints, read my post on how to deep-fry food.
  
• Deep-fry until golden brown, about 2 minutes. Don‘t overcook the shrimp; otherwise, the texture will be tough and dry. Transfer the shrimp to a wire rack or a plate lined with a paper towel to drain the excess oil. Between batches, skim and discard the crumbs in the oil, which will burn and turn the oil darker if left in the pot.
  

To Serve

• Peel and grate 2 inches daikon radish (I love this grater) and gently squeeze out some of the liquid.
  
• Prepare 3–4 Tbsp warm tentsuyu in each individual dipping bowl with 1 Tbsp grated daikon per serving on the side. Add the grated daikon to the dipping sauce, then dip the Shrimp Tempura in the sauce to enjoy.
  

To Store

• If you have unused dipping sauce, you can store it in the refrigerator for up to 1–2 weeks.

  You can keep the leftovers in a single layer between paper towels and put in an airtight container or a resealable plastic bag. Store in the freezer for 2 weeks. To reheat, place the tempura on a wire rack in the preheated oven (400ºF or 200ºC) or the toaster oven for 5 minutes or until crisp on the outside and heated through on the inside.