Tempura

Ingredients  For the batter 100 g flour 200 ml sparkling water, iced 1 egg yolk For frying 300 ml sunflower oil Vegetables, shrimp or soft shell crab Note: The eggs and water should be very cold. Make the batter immediately before you start frying.Do not let it sit and warm up to room temperature. Method 1. To make the tempura mix, quickly fold together the flour, water and egg yolk in a bowl, using chopsticks and making sure not to over-mix, so making a lumpy batter. 2. Heat the oil in a wok until very hot. 3. Dip the vegetables or shrimp directly in the batter. Do not batter the shrimp tails.For soft shell crab, dip crab in 4tbsp flour first, then into the tempura mix using chopsticks. 4. Fry the vegetables, shrimp or crab in the hot oil until crispy, then drain on kitchen paper. Do not let shrimp sink to the bottom of the pot. The best way to do that is to hold the shrimp partially in the oil for about 5 seconds before releasing into the oil. Cook shrimp until golden brown.