Step by step

Method

4 steps

1. 1

   Peel and devein large shrimp, leave the tails on. Make 2–3 shallow slits across the underside of each so they fry straight instead of curling. Pat very dry — water is the enemy of crisp batter.

2. 2

   Mix soy sauce, water, and sugar for dipping; set aside. Heat 2 inches of neutral oil to 350°F. A drop of batter should float and sizzle gently.

3. 3

   Whisk flour, ice-cold sparkling water (or ice water), and egg yolk just until combined — lumps are fine; overmixing makes glue. Dust shrimp lightly with flour, dip in batter, and fry in small batches 2–3 minutes until pale gold and just cooked through. Lift to a wire rack. Skim loose batter bits between batches.

4. 4

   Serve immediately with the dipping sauce and lemon wedges. Eat while the shell still crackles — shrimp tempura goes soft if it waits.