1 cup all-purpose flour
1 cup ice-cold water
1 large egg
1/2 teaspoon salt
1/4 cup cornstarch
1 pound deveined, shelled shrimp
3 cups of vegetable or peanut oil for frying
In a large, deep skillet or pot, heat the oil to 350°F.
In a bowl, whisk together all-purpose flour, salt, and egg. Then whisk in the cold water, be careful not to overmix.
In another bowl, coat the shrimp in cornstarch.
Using tongs, coat each shrimp in the tempura batter.
Carefully drop each shrimp into the hot oil, frying until golden brown, about 2-3 minutes. Fry in batches in order to keep an even temperature and avoid crowding the skillet.