Back to 4 servings shrimp 1 pound large or jumbo shrimp, peeled and deveined, tails on, bellies scored 2 tablespoons cornstarch, for dusting the shrimp batter 1 large egg, cold 0.75 cup ice-cold sparkling water, or ice-cold plain water 1 cup all-purpose flour, sifted 0.25 cup cornstarch, lightens the batter 0.5 teaspoon kosher salt frying neutral oil, vegetable, canola or peanut, about 2 inches deep for frying dipping sauce 0.75 cup water 0.5 tablespoon dashi stock granules 3 tablespoons soy sauce 2 tablespoons mirin 0.5 teaspoon sugar 0.5 tablespoon freshly grated daikon radish, added just before serving 1 tablespoon chopped scallions, added just before serving
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1 Step 1: Make the dipping sauce: simmer the water, dashi granules, soy sauce, mirin and sugar for about 2 minutes, then remove from the heat and let cool completely.2 Step 2: Just before serving, stir the grated daikon and chopped scallions into the cooled sauce.3 Step 3: Clean the shrimp, remove any heads, and make 4 to 5 shallow slits across the belly of each. Press each shrimp from tail to top until it gives a slight snap so it stays straight.4 Step 4: Pat the shrimp very dry, especially the tails, then dust them lightly with the 2 tablespoons of cornstarch.5 Step 5: Heat about 2 inches of oil in a heavy, deep pot to 350 to 375°F (177 to 190°C), checking with a thermometer.6 Step 6: Whisk the egg with the ice-cold sparkling water. Add the flour, cornstarch and salt and stir briefly with a fork or chopsticks for no more than a minute, leaving some small lumps. Keep the batter cold, and chill it between batches.7 Step 7: Dip each shrimp in the batter, let the excess drip off, and lower 3 to 4 at a time into the hot oil. Fry for 1 to 2 minutes per side, until light golden and crisp.8 Step 8: Skim loose batter flakes from the oil between batches and let the oil return to temperature before adding more shrimp.9 Step 9: Lift the shrimp out with a slotted spoon or spider skimmer and drain on a wire rack or paper towels. Serve hot with the dipping sauce.getsaucepan.com/r/e35ca9db-e576-5639-8967-33b93e295cda
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