The trick to lacy tempura is not the batter — it is the temperature. Ice water keeps the gluten quiet, hot oil locks the shards in place. Lumps in the bowl are good. Stir as little as you can.
Method
- Heat the oil. Bring 2 inches of oil to 175°C. Test with a dab of batter — it should rise immediately.
- Mix lazily. Whisk mix into ice water just until barely combined. Keep the bowl over ice.
- Straighten the shrimp. Score the underside in three places so they fry straight, not curled.
- Fry in pairs. Dip, fry 90 seconds per side, drain on a rack. Do not crowd the oil.
- Finish. Salt while hot. Zest yuzu directly over the plate.
