Steps

1. Thaw the frozen shrimp with shell under running water.
   🕒 00:37
2. Peel the shrimp. Remove the shell from the third segment from the head, the legs, and the pointy tip, leaving only the last segment attached.
   🕒 00:40
3. Cut the tip of the shrimp's tail diagonally to release moisture. [This is the key!] This moisture can cause splattering when fried, so be sure to handle it.
   🕒 01:49
4. Make an incision along the shrimp's back and remove the dark vein.
   🕒 02:20
5. With the shrimp's belly facing up, hold the knife at an angle and make 5-7 cuts about 1/3 of the way through.
   🕒 02:33
6. Stretch the shrimp out to prevent it from curling after making the cuts.
   🕒 02:55
7. Lightly dust the entire shrimp with cake flour. [This is the key!] The cake flour acts as an adhesive for the batter.
   🕒 05:40
8. Crack 1 egg into a bowl and whisk it in a single line without creating foam.
   🕒 03:31
9. Add 300ml cold water to the whisked egg and mix.
   🕒 04:18
10. Add 180g cake flour and mix by making a cross shape, being careful not to overmix. [This is the key!] The optimal state for crispy tempura is when there are many lumps and it's not completely mixed.
    🕒 04:32
11. Heat the frying oil to a slightly lower temperature, around 165 degrees Celsius.
    🕒 06:09
12. Coat the shrimp in batter and gently place it into the oil, from front to back.
    🕒 06:20
13. Scoop up some batter with your chopsticks and pour it over the frying shrimp to create the "flower" effect.
    🕒 06:54
14. Gather the loose bits of batter floating around and place them on top of the shrimp.
    🕒 07:34
15. You don't need to flip the shrimp, but if there are any parts that look undercooked, submerge them in the oil to cook through.
    🕒 07:52
16. Once the batter has firmed up, remove the shrimp from the oil.
    🕒 08:14
17. In a separate bowl, take out 70ml of the prepared batter and add 35ml of water. Create a thin, watery batter. [This is the key!] Dilute the batter at a ratio of 2 parts batter to 1 part water.
    🕒 08:42
18. Coat the shrimp in batter and gently lay it into the oil from front to back. [This is the key!] Dropping it from above can cause dangerous oil splattering.
    🕒 09:18
19. Once the shrimp starts to float slightly, drop a small amount of batter and tap it. Repeat this process a few times.
    🕒 09:39
20. Add a little more of the watered-down batter from above, peeling it off as you add it, to create the "flower" effect all over.
    🕒 10:12
21. The oil temperature tends to drop, so increase it slightly at this point.
    🕒 11:09
22. Submerge the shrimp in the oil without flipping to cook. If there's not much oil, you can flip it once.
    🕒 11:17
23. Before removing from the oil, submerge it once more to drain the oil.
    🕒 11:34
24. Try the second frying method, which makes it easy for anyone to create crispy, restaurant-like tempura.
    🕒 12:11