Shrimp in tempura batter with dipping sauce

Ingredients:

• 900 g large peeled shrimp with tails
• Vegetable oil for deep-frying
• 3 cups sifted wheat flour (in portions)
• 2 tbsp of water
• 1 egg

Tempura dipping sauce:

• 2 tbsp of water
• 1/2 cup soy sauce
• 1/2 tbsp. sweet rice wine
• 1 tbsp seafood broth

Preparation:

1. Pour oil into a deep fryer or large Dutch oven to a depth of 10 cm. Heat over medium heat until a pea-sized drop of batter floats on the surface but does not spread, about 180°C (350°F).
2. In a medium bowl, combine 2 cups of flour, water, and egg. Whisk gently until the ingredients are combined (the dough should have a few lumps).
   
   Place the remaining flour in a small bowl. Dredge the shrimp in the flour, then dip them in the batter. Fry in batches, 2-3 minutes per batch, turning, until golden brown on all sides.
   
   Culinary advice: When placing the shrimp in the oil, hold them by the tail and fan them out before frying.
3. Remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Serve hot with tempura sauce.
   
   Tempura sauce: In a small saucepan, combine water, soy sauce, sweet rice wine, and seafood broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10-15 minutes, stirring frequently.
   Exit: 3 tbsp.