Tenmusu

Prepare shrimp: Devein 200g shrimp, remove shells leaving tails intact. Make 2-3 shallow incisions on the underside of each shrimp to prevent curling during frying. Lightly season the shrimp with 1g salt.

Prepare tempura batter: In a bowl, whisk together 100g tempura flour, 150g ice water, and 20g egg yolk until just combined. Do not overmix; lumps are acceptable.

Fry shrimp tempura: Heat 500g vegetable oil in a deep pot to 170°C. Lightly dust each seasoned shrimp with a small amount of tempura flour, then dip into the prepared tempura batter, ensuring an even coating. Carefully lower the battered shrimp into the hot vegetable oil and deep fry for 2-3 minutes until golden brown and crisp. Remove the shrimp tempura and drain excess oil on a wire rack.