Shrimp and Vegetable Tempura Recipe

22 raw jumbo shrimps, peeled and devein leaving the tail intact

2 cups iced water

2 cups tempura flour

2 egg yolks

1 large zucchini, cut into strips

1 red pepper, cut into strips

1 onion, cut into rings

Cooking oil for deep frying

Tempura flour for coating

Japanese sauce to serve

To straighten the shrimps, cut 4 incisions in the under-section of each shrimp. Coat the shrimps lightly except the tail with the tempura flour, shaking off any excess. Mix the egg yolks with water and tempura flour. Use immediately upon mixing. Heat a wok with oil to medium heat.  Coat the shrimp with the batter and dip them into he hot oil to briefly fry until lightly golden. Remove from the pan and drain well with paper towels. Repeat the process with the vegetable pieces. Serve immediately while hot with the Japanese soy sauce.