Rock Shrimp And Asparagus Tempura

In a large bowl, whisk together the salt, egg and ice water. Sift the flour into the bowl and whisk until smooth.

Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.

Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp a few pieces at a time.

Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus.

Serve immediately with a wedge of lemon or ponzu.