Tempura Avocado And Shrimp

• 1 cup all-purpose flour, plus extra to dust
• 2/3 cup cornstarch
• 1/2 tsp baking soda
• 1 None egg, lightly whisked
• 1 cup soda water, chilled
• None None vegetable oil, to deep-fry
• 2 None avocados, pitted, peeled, cut into thick wedges
• 9 oz raw shrimp, peeled, deveined, tails-on
• 1 None red pepper, seeded, cut into 3/4 wide slices
• None None soy sauce and lime wedges, to serve

1. Sift flour, cornstarch and baking soda together into a medium bowl. Make a well in the center. Add egg then soda water. Using chopsticks, gently combine. Batter will be lumpy.
2. Heat oil in a large saucepan to 350u0b0F. Dust avocados, shrimp and pepper in flour, shaking off excess. Add 2 ice cubes to batter just before using. Working in batches, dip avocado, shrimp and pepper in batter, allowing excess to drip off. Carefully deep-fry for 2-3 mins, until crispy. Drain on paper towels. Season.
3. Serve with soy sauce and lime wedges.

flour, cornstarch, baking soda, egg, soda water, vegetable oil, avocados, shrimp, red pepper, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/28223 (may not work)