Rinse and pat dry the shrimp. Remove their heads if still attached, and gently devein them. To help straighten the shrimp, make shallow, diagonal cuts (about ⅛ inch deep) along the inner curve of the belly. Alternatively, skewer each shrimp from tail to head to maintain a straight form. Lay them flat over paper towels to absorb excess moisture.

Pour about 2 inches of neutral oil into a heavy-bottomed pot or wok. Heat over medium until it reaches 350°F.

In a mixing bowl, combine the all-purpose flour with half of the potato starch. Reserve the remaining half for dusting the ingredients just before frying.

In a separate bowl, beat the egg lightly. Add the chilled vodka and carbonated water. Gently pour the wet mixture into the flour mixture and stir using chopsticks with quick, light strokes. Move the bowl in circles while stirring to combine without overmixing. The batter should remain slightly lumpy and mixed in under a minute.

Place the reserved potato starch into a shallow dish. Lightly dust shrimp and vegetables with starch to help the batter adhere better and to promote a crisp texture.

Holding the shrimp by the tail, dip it into the batter, coating it fully. Gently lower the shrimp into the hot oil. For extra crispy bits, use your fingers or chopsticks to drizzle a few drops of batter into the oil over the shrimp.

Fry for 1–2 minutes per side, turning once. When golden and crisp, remove and place on a wire rack lined with paper towels.

Dip each vegetable slice into the batter and carefully lower into the hot oil. Fry root vegetables for around 3 minutes and softer vegetables like zucchini or eggplant for 1–2 minutes, depending on their thickness. Turn occasionally to ensure even cooking.

Once pale golden and crisp, remove from the oil and set on a prepared rack with paper towels.

In a small saucepan, combine water, dashi mix, soy sauce, and mirin. Set over medium-low heat and bring to a boil. Simmer for one minute, then remove from heat. Serve warm or at room temperature in small individual dipping bowls.