Step 1

Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.

Step 2

Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.

Step 3

Sift together the flour and cornstarch in a medium bowl and set aside.

Step 4

In another bowl, whisk together the cold water, cold club soda, and 1 egg.

Step 5

Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It's ok if the batter is lumpy.

Step 6

Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.

Step 7

Remove from hot skillet and transfer to a plate lined with paper towels.

Step 8

Repeat the steps until all the shrimp is cooked.

Step 9

Serve the shrimp tempura with siracha mayonaise or chili sauce.