Ingredients

Tempura Batter

• 1 cup cake flour (or all-purpose flour, sifted)

• 1 egg (cold)

• 3/4 cup ice water

• 1 Tablespoon cornstarch

• 2 quarts frying oil

Yuzu Dipping Sauce (Makes approximately 3/4 cup)

• 1/4 cup yuzu juice (fresh or bottled)

• 2 Tablespoons light soy sauce

• 1 Tablespoon mirin

• 1 teaspoon rice vinegar

• 1 teaspoon sugar

Other Ingredients

• 8 large shrimp (16/20 size), peeled and deveined (tails on)

• Ice water, for soaking

• 1 pinch of salt

Instructions

Prepare the Shrimp

Peel and devein shrimp, keeping tails intact.

Make 3–4 shallow slits on the underside, then press gently to straighten.

Soak shrimp briefly in ice water with a pinch of salt, then pat dry.

Make the Tempura Batter

In a bowl, mix the cold egg and ice water.

Gently stir in the flour and cornstarch. Do not overmix—keep the batter lumpy and cold.

Fry the Shrimp

Heat oil to 340–350°F.

Dust shrimp lightly with flour, then dip into the batter.

Fry 2–3 shrimp at a time for 1½–2 minutes, or until golden.

Drain on a rack or paper towels.

Make the Yuzu Dipping Sauce

Whisk together yuzu juice, soy sauce, mirin, rice vinegar, and sugar until the sugar dissolves.

Chill before serving.

Serve

Serve shrimp immediately with the dipping sauce.