1. Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.

2. Heat oil in a deep fryer to 375 degrees F (190 degrees C).

3. Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.

4. Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.

5. Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Chef's Notes:

Shrimp need to be perfectly dry prior to frying. Either dry and hold on paper towels, or very lightly coat in potato starch or cornstarch.

Batter can be made with cornstarch or rice flour instead of potato starch. You can use 1/4 teaspoon fine salt instead of kosher.

-If you don't have self-rising flour, you can use all-purpose flour with baking soda added, see this user's recipe for an example.

Classic dipping sauce has half the soy and mirin, so this is my extra strength version. Sugar is often added to the dipping sauce, as is grated daikon.