Japanese Very Light Tempura Batter

Description
Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.



Ingredients
1 egg   1 cup very very cold water  1/8 teaspoon baking soda   3/4 cup all-purpose flour or tempura flour (3 oz)

Directions
Break the egg into a bowl containing the iced water and whisk until frothy.  Add baking soda and flour.  Beat until the flour is just mixed in.  Do not over beat.  Batter should be so thin that the merest wisp clings to the vegetables dipped in it.  If it seems too thick, add a little more iced water, and keep the batter cold.