Egg Flour Tempura with Shrimp and Vegetables

1.In a mixing bowl, combine the all-purpose flour, egg flour (or beaten eggs), ice-cold water, baking powder, and salt. Mix gently until just combined; do not overmix, as a few lumps are acceptable.

2.Prepare the shrimp and vegetables by patting them dry with paper towels to ensure they are not wet before frying.

3.In a deep pot or a deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the tempura pieces.

4.Dip each shrimp and vegetable piece into the batter, allowing any excess to drip off before carefully placing them into the hot oil.

5.Fry in batches, ensuring not to overcrowd the pot, for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

6.Repeat the frying process for all shrimp and vegetables, adjusting the heat as necessary to maintain the oil temperature.

7.Serve the tempura hot, garnished with fresh parsley if desired, alongside a small bowl of tentsuyu dipping sauce.