Tempura Shrimp Lettuce Wraps

1.Pat the shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and black pepper.

2.In a medium bowl, whisk together 1/2 cup flour, baking powder, and remaining 1/4 teaspoon salt.

3.In a separate bowl, beat the egg lightly, then add the ice-cold sparkling water and mix gently to combine.

4.Pour the wet mixture into the dry ingredients and stir lightly with chopsticks or a fork just until combined; the batter should be lumpy and cold—do not overmix.

5.Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C).

6.Lightly coat each shrimp with the remaining 1/2 cup flour, shaking off excess.

7.Dip each shrimp into the tempura batter, allowing excess to drip off, then carefully place into the hot oil.

8.Fry shrimp in batches for 2 to 3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.

9.To assemble the wraps, lay a butter lettuce leaf flat on a plate.

10.Place 2 tempura shrimp in the center of each leaf.

11.Top with julienned carrot, cucumber, red bell pepper, and green onions.

12.Sprinkle with toasted sesame seeds for garnish.

13.Serve immediately with a tangy dipping sauce made by mixing 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon grated fresh ginger.