Ingredients
- 1 pound large shrimp peeled and deveined with tails on
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg cold
- 1 cup ice-cold water
- Vegetable oil for frying
- Sea salt to taste
Instructions
- Prepare the shrimp by making shallow cuts along the belly to prevent curling. Dust lightly with flour.
- Combine 1 cup of flour with the cold egg and ice-cold water to create the tempura batter. Mix gently to keep the batter lumpy and cold.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Dip the shrimp into the batter, and then carefully place them in the hot oil.
- Fry the shrimp until golden brown, about 2-3 minutes. Then transfer to a paper towel-lined plate to drain. Season with sea salt.
