Peel and devein the shrimp but keep the tails attached for a better look. Make small cuts on the belly side so the shrimp stay straight while frying.

Pat each shrimp very dry with a clean paper towel before you start cooking. Moisture on the surface will make the batter slip off and become soggy.

Fill your pot with vegetable oil and heat it to exactly 175°C. A steady temperature is very important for getting that perfect, light gold color.

Place your sifted flour in a cold mixing bowl and add a pinch of salt. You can also mix in a little cornstarch to make the crust extra crunchy.

Whisk the cold egg yolk and the ice-cold sparkling water together in a separate small bowl. Make sure the water has actual ice cubes in it.

Pour the cold liquid into the flour and mix very gently with chopsticks. Do not overmix the batter; it is okay to have a few small lumps.

Lightly coat each shrimp in a small amount of dry flour. Shake off any extra flour so only a very thin layer remains on the meat.

Hold the shrimp by the tail and dip it into the cold, lumpy batter. Ensure the entire body is covered but leave the tail clean and dry.

Carefully drop the shrimp into the hot oil and fry for two to three minutes. They should be a pale, golden color and feel very light.

Place the fried shrimp on a wire rack to drain any excess oil quickly. This keeps them from steaming and ensures they stay very crispy for serving.