- Corn oil (for deep-frying)
- 3/4 cup (or more) ice water
- 1 large egg
- Pinch of salt
- 3/4 cup unbleached all purpose flour
- 24 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied
- Lemon and Olive Mayonnaise
- Pour enough oil into heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 380°F. Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. Add flour and stir with whisk just until blended and small lumps remain.
- Working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. Add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes. Using tongs, transfer shrimp to paper towels; drain. Sprinkle with salt.
- Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise.