Shrimp Tempura with Dipping Sauce

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 1/2 cup all‑purpose flour
• 1/2 cup cold sparkling water
• 2 tablespoons cornstarch
• 2 cups vegetable oil for deep‑frying
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated ginger(optional)
• 1 teaspoon sesame oil(optional)

Instructions

1. 1

   In a bowl, whisk together flour, cornstarch, and cold sparkling water until just combined; the batter should be slightly lumpy.

2. 2

   Pat the shrimp dry, then lightly coat each piece with a thin layer of flour before dipping into the batter.

3. 3

   Heat vegetable oil in a deep pan to 180 °C (350 °F). Fry the shrimp in batches for 2‑3 minutes, or until golden and crisp; drain on paper towels.

4. 4

   For the dipping sauce, combine soy sauce, mirin, rice vinegar, grated ginger (if using), and sesame oil in a small bowl; stir well.

5. 5

   Serve the hot shrimp tempura with the sauce on the side for dipping.