Ingredients
Method
Prepare the Shrimp:
- Peel the shrimp, leaving the tails intact.
- Devein the shrimp, then make shallow cuts along the underbelly and sides to prevent curling during frying.
- Gently press and straighten each shrimp, then place them on a paper towel-lined plate to absorb excess moisture.
Heat the Oil:
- Add enough oil to a heavy-bottomed pot to create a depth of about 2 inches.
- Attach a candy thermometer to monitor the temperature and heat the oil to 350°F (180°C).
Prepare the Batter:
- Sift the flour and cornstarch into a large bowl. This removes clumps for a smoother batter.
- In a separate bowl, whisk the cold egg and sparkling water. Slowly add this wet mixture to the dry ingredients, stirring with chopsticks to avoid overmixing. Leave the batter slightly lumpy.
- Chill the batter in the refrigerator for about 30 minutes.
Coat the Shrimp:
- Lightly coat each shrimp with cornstarch, shaking off any excess. This helps the batter adhere properly.
Dredge and Fry:
- Remove the batter from the refrigerator and give it a quick stir.
- Dip each shrimp into the batter, ensuring they are fully coated, and gently lower them into the hot oil.
- Fry in batches for about 2 minutes or until the shrimp turn pink and the batter is golden and crispy.
Drain and Serve:
- Use a slotted spoon to transfer the cooked shrimp onto a wire rack to drain excess oil.
- Sprinkle with togarashi and a pinch of salt for garnish. Serve immediately with tentsuyu dipping sauce.
Notes
- Keep Ingredients Cold: Always use cold batter ingredients for the crispiest results.
- Avoid Overcrowding: Fry shrimp in small batches to maintain the oil temperature.
- Oil Temperature: Use a thermometer to keep the oil at a steady 350°F for consistent cooking.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in an oven to regain crispiness.