Japanese-Style Deep-Fried Shrimp, known as Ebi Tempura, is a delightful dish that combines crispy, golden-brown shrimp with a light and airy tempura batter. This classic Japanese recipe is perfect as an appetizer or main course, and it's sure to satisfy your craving for delicious seafood with a satisfying crunch.

Ingredients

• 12 large shrimp, peeled and deveined, leaving the tails intact
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup ice-cold sparkling water
• Vegetable oil for deep-frying
• Tempura dipping sauce (Tentsuyu)
• Grated daikon radish and finely grated ginger (for garnish)
• Tempura dipping sauce (Tentsuyu)

Directions

1. Prep the Shrimp:
   Ensure the shrimp are clean and dry. Make shallow cuts on the belly side of each shrimp to prevent curling during frying. This also allows the shrimp to cook evenly.
2. Prepare the Batter:
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix them together.
3. Make the Tempura Batter:
   In a separate bowl, beat the egg and then add the ice-cold sparkling water. Mix lightly, leaving some lumps. The cold water and bubbles are key to achieving a light and crispy texture.
4. Heat the Oil:
   Fill a deep saucepan or a deep-fryer with vegetable oil, about 2 inches deep. Heat the oil to 350-360°F. You can test if it's ready by dropping a small amount of batter into the oil – it should sizzle and float to the surface.
5. Coat the Shrimp:
   Dip each shrimp into the tempura batter, making sure they are well-coated. Allow any excess batter to drip off before frying.
6. Fry the Shrimp:
   Carefully place the coated shrimp into the hot oil, one at a time. Do not overcrowd the pan; you may need to fry them in batches. Fry for about 2-3 minutes, or until they turn golden brown and crispy.
7. Drain and Rest:
   Using a slotted spoon or a wire mesh strainer, remove the shrimp from the oil and let them drain on a paper towel-lined plate. Allow them to rest for a minute to let excess oil drip off.
8. Serve:
   Serve the Ebi Tempura immediately while they are hot and crispy. Arrange them on a plate with a small dish of tempura dipping sauce (Tentsuyu) on the side. Garnish with grated daikon radish and finely grated ginger.
9. Enjoy:
   Dip the crispy shrimp into the tempura sauce, savoring the delightful combination of textures and flavors. Ebi Tempura is best enjoyed right away for that perfect crunch!

Ebi Tempura is a Japanese delicacy that is both delicious and visually appealing. With this recipe, you can recreate the magic of crispy, golden-brown shrimp in the comfort of your own kitchen.