Ingredients

• Fresh shrimp (6 - 8 pieces)

• Low - gluten flour (100 - 120 g)

• Corn starch (20 - 30 g)

• Egg (1)

• Ice water (150 - 200 ml)

• Salt (appropriate amount)

• Tempura shrimp marinade (appropriate amount)

• Frying oil (appropriate amount)

• Tea powder bbq rubs（3g）

Instructions

1. Remove the head and shell of the fresh shrimp, leaving a section of the shrimp shell at the tail. Use a knife to cut the back of the shrimp, pick out the shrimp thread, wash and dry with kitchen towels. Cut the shrimp meat a few times to prevent it from curling during frying, then put the shrimp in a bowl, add tempura shrimp marinade and Tea powder bbq rubs, and marinate for 10-15 minutes.

2. Sift the low-gluten flour and corn starch into a bowl, beat the eggs, slowly add ice water, and stir gently with chopsticks until the batter has small particles and the batter flows slowly in a line when the chopsticks are lifted. Add appropriate amount of salt to taste, and put the batter in the refrigerator for 15-20 minutes after it is mixed.

3. Pour enough frying oil into the pan and heat it to 170-180°C. Coat the marinated shrimp with batter and put it in the pan. Be careful not to put too much at a time. Fry until the shrimp body turns golden brown, then remove it and place it on kitchen towels to absorb excess oil.