Rock-Shrimp-and-Asparagus Tempura

• 1/2 teaspoon sea salt
• 1 egg
• 1 cup flour
• 2 cups panko
• 1/2 pound rock shrimp
• 1 pound asparagus, trimmed
• Vegetable oil

1. In a large bowl, whisk together the salt, egg and 1 cup ice water.
2. Sift the flour into the bowl and whisk until smooth.
3. Fill another wide bowl with panko.
4. Dredge the rock shrimp a few pieces at a time in batter, then panko.
5. Set on a plate.
6. Repeat with remaining shrimp and asparagus.
7. Heat 2 inches of oil in a deep, heavy pot over medium-high heat.
8. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time.
9. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels.
10. Repeat with the remaining shrimp and asparagus.
11. Serve immediately with a wedge of lemon or ponzu (recipe below).

salt, egg, flour, panko, shrimp, vegetable oil

Taken from cooking.nytimes.com/recipes/8230 (may not work)