Shrimp Tempura

For the tempura batter, mix the ice water with egg, salt, rice flour and wheat flour until smooth. Cut the shrimp from the back so that the last segment still remains. The cut will then give them the typical butterfly shape when deep-fried. Remove the intestines. Heat plenty of oil in a wok. Coat the shrimp in plain flour. Then pull them through the batter one by one, drain the batter and deep-fry in the (180 °C) hot fat until golden brown. Lift out and drain on kitchen paper. Serve with various sauces for dipping (dunking).

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