Shrimp Tempura

Always on the lookout for a nice light and delicate tempura.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  egg yolk, beaten
• 1 1⁄2 cups  ice water or 1 1⁄2 cups  very cold  club soda
• 1  cup all-purpose flour or 1  cup  rice flour
• 1 1⁄2 lbs large shrimp, peeled

Directions

1. Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
2. Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
3. Butterfly the shrimp by cutting them almost all the way though along their backs.
4. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
5. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
6. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.