Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura so much that he died after eating too much of it.
1) Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.
2) Lightly press the back of shrimps by fingers.
3) Using a knife, remove the dirt from the tails of shrimps.
4) Dry shrimps on paper towels.
5) Mix eggs and ice water in a bowl. Add flour in the egg mixture.
6) Lightly mix the batter.
7) Flour shrimps before frying.
8) Heat vegetable oil to 340F degree in a deep pan.
*To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.
9) Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp.
10) Serve tempura shrimp right away with tempura dipping sauce or salt. Tempura is best served hot.