1-First Step: Prep the shrimp Start with 20 to 25 shrimp that are peeled, tail-on, and deveined. If your shrimp still have the vein, rinse them under cold water and remove it with a small slit along the back. Pat each shrimp dry with paper towels. Dry shrimp are important because extra water can make the batter slip off and can cause the oil to splatter. To help the shrimp stay straight while frying, make 4 to 6 shallow slits along the belly side. Then turn the shrimp over and press gently along the back. You may hear little pops as the muscles release. This simple step keeps the shrimp from curling too tightly in the oil.

2-Second Step: Set up the dredging station Place some flour for dredging in a shallow bowl or plate. This is a small step, but it helps a lot. The dusting creates a dry surface so the batter sticks better. Have a tray or plate ready for the coated shrimp, and place a wire rack nearby for draining after frying. It also helps to get your oil ready before mixing the batter. Tempura batter works best when it goes straight into hot oil, so having everything nearby saves time and keeps the batter cold.

3-Third Step: Mix the tempura batter In a mixing bowl, whisk together 1 egg and 1.25 cups ice cold water. In a separate small bowl, combine 1 cup flour and 1/4 cup cornstarch. Add the dry ingredients to the wet mixture and stir gently. Do not worry if the batter looks a little lumpy. That is a good sign for tempura, since overmixing can make the coating heavy and chewy. The batter should be thin and runny. If it seems too thick, add a small splash of ice water. Keep the bowl over a larger bowl of ice if your kitchen is warm. Cold batter gives you a more delicate crust.

4-Fourth Step: Heat the oil Pour neutral oil into a deep skillet or pot. Heat it to 375°F. A thermometer is the easiest way to keep the temperature steady. If the oil is too cool, the shrimp will soak up more oil. If it is too hot, the outside can brown before the shrimp cooks through. You do not need to fill the pot all the way. A few inches of oil is enough for frying. Just make sure the shrimp can float comfortably and move around without crowding.

5-Fifth Step: Coat the shrimp Take one shrimp at a time and lightly dust it in the flour for dredging. Shake off the extra flour. Then hold the shrimp by the tail and dip it into the tempura batter. Let the extra batter drip off for a second or two before frying. For that classic tempura look, you can drizzle a small amount of batter over the shrimp as it fries. This creates a craggy, airy shell that gets extra crisp. Work with a few shrimp at a time so the batter stays cold and the oil temperature stays steady.

6-Sixth Step: Fry in small batches Lower the coated shrimp gently into the hot oil. Fry for about 1 to 2 minutes, or until the batter turns pale golden and crisp. Do not overcrowd the pan. Frying too many shrimp at once drops the oil temperature and makes the coating soggy. Turn the shrimp carefully if needed so they cook evenly. Since shrimp cooks fast, stay close to the stove. Once the shrimp are light golden, remove them with a slotted spoon or spider and place them on a wire rack. A rack keeps the bottom crisp, while paper towels can trap steam.

7-Seventh Step: Serve right away Serve the shrimp tempura hot while the crust is still crunchy. A squeeze of lemon is a simple touch that brightens the flavor. You can also serve it with tentsuyu, spicy mayo, or a light dipping sauce. If you want a full meal, pair it with steamed rice, a salad, or noodles.