Tempura

Peel shrimp and slice vegetables thinly.

Heat oil in a deep pot to 350°F.

Whisk egg with ice water.

Gently mix in flour and cornstarch until just combined.

Dip seafood and vegetables into batter.

Fry in batches until lightly golden and crisp.

Remove and drain on paper towels.

Serve immediately with dipping sauce.