Shrimp Tempura

Peel the shrimp, leaving only the very end of the tail (the tip).

Twist and remove the very end of the shrimp tail.

Use a toothpick to make a small incision on the underside of the shrimp (near the tail) and carefully pull out the intestinal vein to clean it.

Make light incisions on both sides of the shrimp.

Gently press the shrimp until you hear a light 'crack'; this will ensure it stays straight while frying.

Dust the shrimp in the flour (for coating) and shake off the excess.

Prepare the tempura batter (remembering the full method is in the previous episode): mix water, egg, flour, and baking powder.

For the first preparation method: pour plenty of batter over the shrimp and fry it quickly.

Remove the partially fried shrimp, dip it into the liquid batter, coat it in the tempura flakes to bread it, and fry again until lightly golden and crispy.

For the traditional method: dip the shrimp directly into the batter and drop it into the hot oil.

While it fries, drizzle some of the remaining batter over the shrimp to create extra crispiness, and fry until it reaches the ideal doneness.

Remove the tempura from the heat, drain the excess oil, and sprinkle salt on top.