Shrimps 500 gms
Oil for frying
Salt as per taste
Corn flour ½ cup
Shangrila Soy Sauce 2-3 tbs
Shangrila Lemon Juice 1 tbs
Eggs 4 units
White flour 1 cup
Cold water as required
Salt as per taste
Clean the shrimps and spread Shangrila Soy Sauce and Shangrila Lemon Juice on it and set it aside. To make tempura batter, take a mixing bowl and add eggs, salt, cold water, white flour, and corn flour in it and make a thick batter. Let the batter sit in the freezer for 3-4 hours. Take the batter out and dip shrimps in it. Fry them well and serve hot.
The colder the batter is, the crispier the shrimps will be.
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