This recipe adapts the Japanese tempura technique for home cooking: shrimp are coated in a light batter made with ice-cold soda water and quickly fried in hot oil. The goal is a crisp outside and juicy shrimp inside.
Briefly mix the flour, cornstarch, egg, ice-cold soda water, and salt until you have a lightly lumpy batter.
Hold the patted-dry shrimp by their tails and dip them in the batter.
Fry the battered shrimp in hot oil until golden brown.
Drain on paper towels and serve hot with lemon slices.
Important: Keeping the batter ice-cold and mixing it only briefly is key to crispness; overmixing can make it tough. Allergens: contains shellfish (shrimp), eggs, and gluten (flour). Do not add too many shrimp to the hot oil at once, or the oil temperature may drop and the batter may absorb oil.
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