Article: Dashi Tempura Shrimp Fritters
Dashi Tempura Shrimp Fritters
Guest Post by artist Hansheng Lee
This recipe began as a family tradition in Taipei. It's an homage to the tea leaf fritters I used to make using my uncle’s handmade Ali Mountain High Mountain Oolong Tea and a perilla vinegar reduction. Earthy, crisp, and quietly complex, it was a dish rooted in memory and mountains; it's something I cooked to stay connected to the ones who taught me that flavor begins with feeling.
Dashi Tempura Shrimp Fritters
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When I discovered Liz Tagami's Traditional Balsamic Vinegar I knew it deserved a spotlight of its own. Its aged depth and elegant balance inspired a reinterpretation. I swapped the tea for dashi, refined the fritter’s structure, and built a foundation of Lucero olive oil and mirin. What remains is still personal. This recipe is an evolved expression of a beloved dish, now finished with a touch of balsamic that sings, not shouts.
Ingredients
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1 lb shrimp (26/30) peeled, deveined, chopped
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1 cup cake flour plus extra for pre-coating shrimp (ok to substitute all-purpose + 1 Tbsp cornstarch)
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1 large egg, cold
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¾ cup ice-cold dashi stock
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1 Tbsp mirin
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1 Tbsp Lucero olive oil (for richness in batter)
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½ tsp salt
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½ tsp white pepper
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1/3 cup spring onions, sliced on the bias
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1/3 cup carrots, finely julienned or shredded
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Olive Oil for Shallow Frying
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Balsamic Vinegar for finishing
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Flake salt or lemon zest (optional)
Directions
Batter Instructions
Lightly beat the cold egg. Stir in ice-cold dashi, mirin, and olive oil
Sift in the flour, salt, and white pepper. Stir until combined but do not over mix, I use chopsticks. Note: lumps are fine.
Place bowl over ice to keep the batter chilled, and undiluted.
Fritter Assembly & Frying
Pat shrimp dry. Combine with spring onions and carrots.
Lightly dust with flour to help the batter adhere.
Fold gently into batter.
Heat oil to 350–360°F (175–180°C).
Drop in 1–2 Tbsp mounds into the heated oil and fry for 2–3 minutes per side until golden and crispy.
Drain on wire rack or paper towels.
Serve immediately with a drizzle of Balsamic Vinegar and a pinch of flaky salt or lemon zest while still warm
Recipe Note
About the Contributor
Hansheng Lee (李翰昇) is a Taiwanese American artist whose work is rooted in cultural heritage, nature, and personal memory. Best known for mixed media and watercolor painting, Hansheng also brings a trained culinary hand to the table—crafting recipes that honor tradition while inviting play. Having grown up in both a family restaurant and commercial kitchens, Hansheng blends visual storytelling and flavor to celebrate creativity in all its forms.
They are the co-founder of Art Collective International, a global arts organization dedicated to art, education, access, and community.
