Easy and best crispy tempura for seafood or vegetables.
Use peeled shrimp (~500g), just leave the tail on. First toss the shrimp in cornstarch (1/3 cup). Whisk the egg with salt (to your taste, ~1tsp), 1 cup of ice-cold water in a medium bowl, add the 1 cup flour and whisk it again, until light and fluffy batter. Dip each shrimp into the batter and fry in the medium skillet with hot oil, in small batches until lightly golden (You can use Conola or vegetable oil). After they are cooked, remove them on a paper towel. Serve fried shrimp, or other fried seafood, vegetables hot with dipping sauce.
I made tempura sauce (‘tentsuyu’): mixed together 4 ingredients: 3/4 cup dashi soup stock or 1 tsp dashi powder mixed with 3/4 cup of water, 2 tbsp mirin or sherry, 2tsp sugar, 3 tbsp soy sauce. Bring it to a simmer, let the sugar dissolve completely, cool and serve in a small bowl.Also, we like tempura with chipotle mayo. But you can serve your shrimp, seafood or vegetables with any other sauces you prefer.