Shrimp Tempura

Ingredients

• 12 pieces Large Shrimp
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice cold sparkling water
• 1 large Egg yolk
• 3 cups Vegetable oil for frying
• 0.5 teaspoon Salt

Instructions

1. 1

   Peel and devein the shrimp, leaving the tails on. Make small shallow incisions along the belly of the shrimp and press them flat to prevent curling during frying.

2. 2

   Pat the shrimp completely dry with paper towels and lightly dust them with a tablespoon of extra flour.

3. 3

   In a medium bowl, lightly whisk the egg yolk and ice-cold sparkling water. Do not overmix.

4. 4

   Sift the flour, cornstarch, and salt into the wet mixture. Fold gently with chopsticks; the batter should remain lumpy and thin.

5. 5

   Heat the oil in a deep pot to 350°F (175°C).

6. 6

   Dip each shrimp into the batter, holding it by the tail, and carefully drop it into the hot oil.

7. 7

   Fry for 2-3 minutes until light golden and crispy. Drain on a wire rack or paper towels immediately.

8. 8

   Serve hot with tempura dipping sauce or a sprinkle of sea salt.