Tempura Shrimp

• 2 inches peanut oil
• 1 pound peeled shrimp
• 1 1/2 cups water with ice
• 1 cup flour
• 2 egg yolks
• Soy sauce for dipping.

1. Heat 2 inches peanut or neutral oil in a deep pan to 350.
2. Slice 1 pound peeled shrimp lengthwise.
3. Combine 1 1/2 cups water with ice; measure 1 1/2 cups water from that, and put it in a bowl.
4. Beat with 1 cup flour and 2 egg yolks.
5. Dredge shrimp in flour; dip in batter.
6. Fry, less than 5 minutes.
7. Drain on paper towels.

peanut oil, shrimp, water, flour, egg yolks, soy sauce

Taken from cooking.nytimes.com/recipes/1015190 (may not work)