Shrimp Tempura

• 1 pound Jumbo Shrimp
• Oil, For Frying
• 3-58 ounces, weight Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 whole Egg Yolk
• 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Ice Water
• 2 Ice Cubes
• Cornstarch, For Dusting

1. To prepare shrimp, snip the inside of the curled edge to make them lay flat.
2. (Note: I did this, but they curled anyway when frying.
3. I might not have made big enough slits.)
4. Heat oil to 340 degrees F in a deep pot.
5. Sift flour, baking powder and salt together in a bowl.
6. In separate bowl, beat egg yolk gently.
7. Add ice water and ice cubes.
8. Pour into flour mixture and stir 10 times around the bowl.
9. It will not be completely mixed in, and there will be lots of lumps, but that is ok.
10. This is what makes it so light and airy.
11. Sift corn starch over the top of the shrimp.
12. Dip shrimp into the batter, make sure it is completely coated.
13. Drop in oil and cook for 2-3 minutes depending on its size.
14. Drain on paper towel before serving.

shrimp, weight flour, baking powder, salt, egg, water, cornstarch

Taken from tastykitchen.com/recipes/main-courses/shrimp-tempura/ (may not work)