• Peel and de-vein each of the shrimp. Make sure to keep the tail on
• Cut the underside of the shrimp part way through at the joints to straighten them
• Flip-over to the top-side and score the shrimp half-way through (at the joints) at a slight angle
• Use your fingers to squeeze the shrimp and stretch them out
• Dry the shrimp on paper towels. Coat each shrimp with flour and pat-off any excess. Set aside until frying time. Repeat flouring process for any vegetables you are using either with or instead of shrimp

Batter mixture

• Pour cold water into a bowl. Add ice cubes to keep the batter cold. Add the salt and egg. Mix everything together well
• Add in the flour. But do not whisk it in! Instead, gently push in the flour until all of it becomes moistened. It's actually good to have some lumps in the mixture

To fry the shrimp or vegetables

• Put oil into pot or fryer. Turn on medium heat and bring up to 340~360F. Place a few drops of batter into oil to gauge the temperature
• When the oil is hot, pour a little bit of the batter into the oil. Carefully stir the batter around the pan with some chopsticks. Let the batter flakes cook for 10-15 seconds
• Use a utensil to gather the batter into one corner. Add a shrimp to the batter. Place the shrimp in the corner, on top of the flakes. Carefully use chopsticks to cover the rest of the shrimp with batter flakes and fry for a couple minutes until a lovely golden brown color. Do this for the rest of the shrimp and/or vegetables