2. Clean the shrimp and peel off the head and shell (leaving the tail shell).
3. Use a toothpick to pass between the penultimate section and penultimate section of the shrimp body, then pull out the shrimp line upwards and peel off the shell of the shrimp tail tip.
4. Use scissors to reduce the remaining shrimp tail by half, and gently cut three knives in the upper, middle and lower parts of the shrimp belly.
5. Absorb excess water with kitchen paper towels and wrap it with a thin layer of flour.
6. Weigh 100g tempura fried powder.
7. Add 160ml ice water to the fried powder and stir well.
8. When the oil temperature is 160- 180 degrees, put the shrimps vertically in the oil pan and fry until golden brown.
9. Take out and drain the oil.