Japanese Shrimp & Fish Tempura

• 2 cup flour
• 2 eggs
• 1 cup ice cold water
• 1 tbsp salt
• 2 lb jumbo shrimp
• 4 fillets of white meat fish

1. add the salt to the flour & sift the flour so ir is soft & fluffy
2. in a large bowl scramble the eggs & add the ice cold water
3. slowly add in the flour while wisking ....if batter is to thin add more sifted flour...should be the consistency of pancake batter
4. the shrimp should be deshelled & cleaned leaving the tail on
5. the fish fillets should be cut into four squares
6. in large pot or deep fryer....oil of your choice shoul be heated to 350 degrees
7. dip shrimp & fish in batter ...let some excess batter drip off & gently drop in oil..shrimp should only take a minute or two....fish should take 4-6 minutes or more depending on thickness of fillet.....scoop out & strain
8. plate & serve

flour, eggs, water, salt, jumbo shrimp, white meat

Taken from cookpad.com/us/recipes/368205-japanese-shrimp-fish-tempura (may not work)