of gluten formation so that the batter can sit a bit longer before it goes bad So does replacing the ice water with club soda, a trick I learned from my old chef Ken Oringer, at Clio Restaurant in Boston But the real key is in the process: rather than simply dumping the dry and wet ingredients into a bowl and whisking them together, I found that by adding the wet ingredients to the dry then immediately lifting up the bowl and shaking it with one hand while simultaneously rapidly stirring with a pair of chopsticks, I could get all of the ingredients incorporated while minimizing the amount of flour that is completely moistened by the liquid TEMPURA VEGETABLES AND/OR SHRIMP NOTE: For instructions on how to prepare ingredients for frying, see here SERVES 4 2 quarts peanut oil or vegetable shortening ½ cup cornstarch ½ cup all-purpose flour Kosher salt