Shrimp Tempura

Clean the shrimp and make small slits on the underside to prevent them from curling.

Mix flour, ice-cold water, and egg yolk to make a light batter; do not overmix.

Heat oil in a deep pan to 180°C (350°F).

Dip each shrimp into the batter and immediately place into the hot oil.

Fry until the batter is crisp and very light in color (not deep brown).

Drain on paper towels and serve with tempura dipping sauce.