Ingredients
Tempura Batter
1 cup all-purpose flour
1 cup ice-cold water
1 large egg
1/2 teaspoon salt
Shrimp
1/4 cup cornstarch
1 pound deveined, shelled shrimp
3 cups of vegetable or peanut oil for frying
Directions
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In a large, deep skillet or pot, heat the oil to 350°F.
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In a bowl, whisk together all-purpose flour, salt, and egg. Then whisk in the cold water, be careful not to overmix.
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In another bowl, coat the shrimp in cornstarch.
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Using tongs, coat each shrimp in the tempura batter.
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Carefully drop each shrimp into the hot oil, frying until golden brown, about 2-3 minutes. Fry in batches in order to keep an even temperature and avoid crowding the skillet.