Tempura shrimps

The trick for good tempura is the large temperature difference between the oil and the tempura batter. Care that all ingredients are ice-cold (keep in the freezer in between).

Heat the oil.

Mix flour and baking powder (I have always a jar with tempura mix ready for use).

Add just before frying the beaten cold egg white and as much ice-cold water till you have an yogurt thick mixture (with little lumps).

Dip the shrimps in the mixture and deep-fry golden brown.

Keep while frying the batter in the freezer or fridge.

Serve hot with for example chivesauce or a sauce at choice.