Make small slits along the underside of each shrimp so they stay straight.

Whisk the egg with the ice water, then gently stir in the flour, leaving it lumpy.

Heat the oil to 350 degrees F in a deep pan.

Hold each shrimp by the tail, dip in batter, and lower into the oil.

Fry 2 to 3 minutes, until pale gold and crisp.

Drain on paper towels and serve with dipping sauce.