Shrimp with tempura

Pour the flour into a bowl, dig a well in the center and add the oil, salt and curry, then pour in the iced water gradually incorporating the flour until a smooth paste, thicker than a pancake batter

Let stand for 1 hour. Beat the egg whites until stiff and gently add them to the dough

Heat the oil bath (170 ° C)

Dip the shrimp tails in the donut dough, then dip them in sets of 3 or 4 in the hot oil and cook for about 3 minutes. Drain on paper towels and keep them warm.