full shrimp deveining tutorial here<\/a>. This technique prevents the shrimp from curling so it\u2019s important to not slice the entire back of the shrimp when removing the vein. <\/p>\n\n\n\nTo straighten your shrimp, hold the shrimp belly-up and horizontally on your cutting board. Score three to four very shallow (\u215b inch) vertical cuts on the belly of the shrimp. This should straighten your shrimp. <\/p>\n\n\n\n
Another option is to also use skewers along the body of the shrimp to keep them straight during the frying process, but I found scoring the belly keeps them pretty straight. <\/p>\n\n\n\n <\/figure>\n\n\n\nCover the shrimp in a light layer of potato starch to help the batter stick to the shrimp. Holding the shrimp tail, dunk the shrimp into the batter and remove excess, and carefully lower it into the hot oil. <\/p>\n\n\n\n <\/figure>\n\n\n\nTo add an extra crunch to your shrimp, dip your hand in batter and carefully drip the batter over the frying shrimp. This traditional process is called hana o sakaseru<\/em> and used to give extra crispy tendrils of tempura along the body of the shrimp. You can use your hand, spoons, or chopsticks. <\/p>\n\n\n\n <\/figure>\n\n\n\nUdon and dipping sauce <\/h2>\n\n\n\n I enjoy eating shrimp tempura with a basic tetsuya dipping sauce made from dashi, soy sauce, and mirin. You can also eat it with udon soup or squeeze some fresh lemon juice over it, too. There\u2019s really no wrong way to eat this crunchy tempura!<\/p>\n\n\n\n <\/figure>\n\n\n<\/div>
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