Ingredients

• 1 pound large shrimp, peeled and deveined, tails left on

• ½ cup cornstarch

• ½ teaspoon salt

• 1 large egg, cold

• 1 cup ice-cold club soda

• 1 cup all-purpose flour

• Vegetable oil or canola oil, for frying

Directions

1. Pat the shrimp dry with paper towels. Use a knife to create 4 to 5 notches horizontally down the middle of the shrimp. This will prevent the shrimp from curling too much as it cooks.

2. Preheat the oil in a fryer or in a heavy bottomed pot to 350°F.

3. In one bowl, combine the flour, salt, and cornstarch. Set aside.

4. In a large bowl, whisk the egg and the club soda, along with a few ice cubes to keep everything cold. Add the dry ingredients to the wet and combine quickly. Do not over mix! Lumpy batter actually works in your favor here.

5. Dip each shrimp into the tempura batter, making sure it's fully coated. Let any excess batter drip off.

6. Carefully place the battered shrimp into the hot oil, a few at a time to avoid overcrowding the pot and lowering the oil temperature. Use a spoon to ladle extra batter on top of each shrimp

7. Fry for 2-3 minutes, or until the batter is light golden brown and crispy, turning once halfway through.

8. Remove the shrimp with a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil.