Deep-Fried Shrimp in Tempura Batter

Directions

1.    In a mixing bowl, combine the cake flour, salt, sweet paprika, and corn flour.
2.    In a separate bowl, whisk the egg yolk with the ice-cold water, and add it to the flour mixture.
3.    In another bowl, whisk the egg white until frothy, and gently fold it into the batter. Mix until you have a smooth and homogeneous batter.
4.    Hold each shrimp by the tail, dip it into the batter, and then into the hot oil. Allow the shrimp to cook for a few seconds while holding the tail, and then release it into the oil. This technique creates a spiral shape. If you prefer a straight shape, make small cuts in the shrimp, both inside and outside the body, in 4-5 places (like an accordion), and continue with the dipping process described earlier.
5.    Fry the shrimp until they turn golden brown, and then remove them from the oil and place them on absorbent paper to remove excess oil. Serve them with a sweet and sour chili sauce.
Tips:
•    Ensure that the water is ice-cold to prevent the batter from becoming heavy in the frying process.
•    Dry the shrimp as much as possible to allow the batter to adhere better.
•    The oil should be hot to avoid the shrimp from boiling and becoming soggy.
Enjoy your delicious tempura shrimp!