Steps

1. Purchase shrimp with shells at the supermarket.
   🕒 00:28
2. Peel the shells from the shrimp, starting from the leg section, leaving the shell on the tail section.
   🕒 00:40
3. Fold the tip of the tail and expel the moisture inside. [This is the key!] The tip of the tail contains a lot of moisture, so if you fry it without this step, the oil can splatter dangerously.
   🕒 00:56
4. Cut the tip of the tail into a V-shape, and push out the moisture with a knife. [This is the key!] Shaping the tail prevents oil splattering, allowing for safe frying and beautiful results when fried.
   🕒 01:22
5. Make an incision on the back of the shrimp and remove the vein.
   🕒 01:48
6. Wash the shrimp with water and thoroughly dry with paper towels. [This is the key!] If there is moisture when making tempura, the oil will splatter and it can be dangerous, so be sure to remove all moisture.
   🕒 02:18
7. Make incisions about 2mm deep in 4 places on the raised muscle part of the shrimp.
   🕒 02:44
8. Line a plate with paper towels and place the shrimp on it, with the belly side down.
   🕒 03:36
9. While pushing down on the shrimp's back with four fingers along the four incision points, pull sideways. [This is the key!] This process will straighten the shrimp.
   🕒 03:44
10. Combine 130g of water and 1 egg in a bowl and mix.
    🕒 04:50
11. Add 100g of flour in 3-4 batches, and stir without mixing vigorously, just submerging it in the water to dissolve. [This is the key!] It's okay if the flour isn't completely dissolved. It will slowly dissolve over time and reach the appropriate consistency.
    🕒 05:06
12. Let the tempura batter rest for a while.
    🕒 05:40
13. Prepare about 2cm of oil in a pot and set the temperature to 180℃.
    🕒 05:44
14. Prepare dusting flour (flour).
    🕒 06:02
15. Generously coat the shrimp with dusting flour (flour), and dip it into the tempura batter bowl to remove excess flour. [This is the key!] The dusting flour acts as glue to help the batter adhere to the shrimp. If there's too little, the tempura will be oily.
    🕒 06:08
16. Crush the pointed tip of the shrimp's tail with your fingers and spread it into a V-shape for a beautiful appearance.
    🕒 07:18
17. Flatten the belly of the shrimp to make it easier for the decorative blossoms to form.
    🕒 07:40
18. Leaving the tail section intact, dip the shrimp into the tempura batter.
    🕒 07:50
19. To ensure it fries straight, slowly lower the shrimp into the 180℃ oil with the belly side facing up.
    🕒 08:04
20. Dip your fingertips into the tempura batter and drop some batter onto the entire belly of the shrimp to create decorative blossoms. [This is the key!] If you add too many ingredients at once, the oil temperature will drop, and it won't fry up crispy, so be careful.
    🕒 08:08
21. When fine bubbles stop coming from the shrimp and larger bubbles start to appear, flip it over.
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22. Finally, quickly fry the surface.
    🕒 08:46
23. When large bubbles appear, it's a sign that it's done, so drain the oil well.
    🕒 08:54
24. To prevent oil deterioration, remove all the leftover tempura batter scraps.
    🕒 09:18
25. Dip the rapeseed blossom (1 pc) into the batter and fry in oil.
    🕒 09:34