Japanese Shrimp & Fish Tempura

add the salt to the flour & sift the flour so ir is soft & fluffy

in a large bowl scramble the eggs & add the ice cold water

slowly add in the flour while wisking ....if batter is to thin add more sifted flour...should be the consistency of pancake batter

the shrimp should be deshelled & cleaned leaving the tail on

the fish fillets should be cut into four squares

in large pot or deep fryer....oil of your choice shoul be heated to 350º

dip shrimp & fish in batter ...let some excess batter drip off & gently drop in oil..shrimp should only take a minute or two....fish should take 4-6 minutes or more depending on thickness of fillet.....scoop out & strain

plate & serve