Shrimp and Vegetable Tempura

Shrimp and seasonal vegetables in an airy, lacy batter fried to a delicate crisp, served with tentsuyu dipping sauce.

Ingredients

• 12 large shrimp, peeled and deveined, tails on
• 1 sweet potato, thinly sliced
• 1 small Japanese eggplant, sliced
• 8 green beans
• 4 shiso leaves
• 1 cup cake flour, plus more for dredging
• 1 large egg
• 1 cup ice-cold water

Vegetable oil, for deep-frying

• For tentsuyu: 1 cup dashi, 1/4 cup soy sauce, 1/4 cup mirin
• Grated daikon, for serving

Directions

1. Make the tentsuyu by warming the dashi, soy sauce and mirin together; keep warm.
2. Make small slits along the belly of each shrimp and press gently so they stay straight when fried.
3. Whisk the egg into the ice water, then add the flour and stir just a few strokes, leaving the batter lumpy and barely mixed.

Heat the oil to 350 degrees F.

1. Lightly dredge each shrimp and vegetable in flour, dip in the cold batter, and fry until pale and crisp, 2 to 3 minutes; drain on a rack.
2. Serve immediately with the warm tentsuyu and a mound of grated daikon for dipping.

Notes

Chef Masaharu Morimoto’s guidance on keeping tempura batter ice-cold and barely mixed for a light, lacy crust.