Crispy Vegan Tempura

Wash and pat dry the shrimp (8 vegan), ensuring they are shelled and deveined with tails on.

Straighten the [vegan shrimp] by cutting 6 small slits lengthwise on the inside, without cutting all the way through.

Turn the [vegan shrimp] over so the slits face down on the cutting board. Using your finger, gently but firmly press down along the length of the [vegan shrimp] all the way to the tail. The [vegan shrimp] should now be flat and longer.

Cut the very tips of the tails along the angles to clean them up, keeping the tails intact.

Place the cornstarch (0.25 cup) in a bowl and lightly coat the [vegan shrimp].

In a new bowl, sift in the tempura flour (1 cup) and pour in the ice water (1 cup). Lightly whisk the tempura batter with chopsticks, ensuring not to overmix. Small lumps are okay.

Heat the [sunflower oil] in a pot over medium-high heat. Test the oil by adding a touch of the tempura batter; it should rise to the top. Dip each [vegan shrimp] into the batter, allowing excess to drip off, then carefully drop into the hot oil.

Cook a few [vegan shrimp] at a time, in batches, to avoid overcrowding. Optional: For crunchy bites, dip chopsticks into the batter and drizzle a zigzag of batter over the [vegan shrimp]. Use chopsticks to push the [vegan shrimp] to the top so it sticks to the drizzled batter.

Cook for [2-3 minutes] until lightly golden brown. Remove with a slotted spoon, place on paper towels to remove excess [oil], and sprinkle with [salt]. Continue with the remaining [vegan shrimp] and when ready enjoy your Crispy Vegan Tempura with [soy sauce] or a [dipping sauce]. Start 2m timer