Tempura Batter

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water or 1 cup cold beer
1 egg yolk
2 egg whites, stiffly beaten


Heat oil or shortening to 400°F

Stir together flour, cornstarch and salt.
Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; do not over stir, a few lumps should remain.

Fold in beaten egg whites. Use batter immediately.

Dip fish, shrimp or vegetables into batter, swirling to coat it. Fry a few pieces at a time 2 to 3 minutes or until golden brown. Drain on paper towels.

Note: Make sure your vegetables are very, very dry so the batter will stick better.