Tempura Fried Shrimp

Crispy, golden perfection in every bite.

Prep List

• Shrimp, cleaned and patted dry

• Tempura batter

• Ice-cold water

• Vegetable oil for frying

• Salt

• Caviar Ponzu

• Shiso

Recipe

1. Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pot to 350°F (175°C).

2. Dip each shrimp into the tempura batter, ensuring it's evenly coated.

3. Carefully place the battered shrimp into the hot oil, one at a time, using tongs or a slotted spoon. Do not overcrowd the pot, as this can lower the oil temperature and result in soggy tempura.

4. Fry the shrimp until they are golden brown and crispy, which should take around 2-3 minutes. Be sure to flip them halfway through cooking to ensure even browning.

5. Once cooked, remove the tempura-fried shrimp from the oil and transfer them to a paper towel-lined plate, season with salt and lemon.

6. Dip and eat.