Shrimp Tempura

Ingredients

• 2 cups chilled soda water
• 1 large egg yolk
• 1 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 1/2 cups (about 10 5/8 ounces) cake flour
• Vegetable oil, for frying
• 2 pounds peeled and deveined large shrimp

Steps

1. Whisk the water and egg yolk in a medium bowl until smooth. Whisk in the salt, baking soda and baking powder, then slowly whisk in the cake flour until smooth. The batter should be like pancake batter. Cover it and leave it in the fridge until you're ready to use it.
2. Pour oil into a large pot to a depth of 3 inches. Heat it over medium-high until a deep-fry thermometer reads 350°F. Line a large, rimmed baking sheet with paper towels. Work with 12 shrimp at a time, dipping them in the batter before carefully adding them to the oil. Fry for about 2 minutes, stirring gently now and then, until golden brown. Lift them onto the paper towels with a spider or slotted spoon and season with more salt to taste. Repeat with the rest of the shrimp and serve straight away.