Step 1

Tempura Sauce: combine water, dashi stock granules, soy sauce, mirin and sugar in a small saucepan.

Step 2

Bring to a boil, then allow the sauce to simmer for 2 minutes. Allow to cool.

Step 3

Prepare the shrimp: Make 4 - 5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat the shrimp dry with a paper towel.

Step 4

Heat up cooking oil in a wok or pan over medium-high heat.

Step 5

Dredge the shrimp in flour, dip in egg, then coat in Panko breadcrumbs.

Step 6

Deep-fry until golden brown (this should only take a minute...keep a close eye on them!)

Step 7

Serve Shrimp Tempura with dipping sauce, chopped scallions and grated daikon radish on the side.