Chicken and shrimp tempura

Guests and I ate this standing in the kitchen. Sliced chicken and peeled shrimp lightly dusted with flour so the batter would adhere, then dipped into a thin batter of cold water, cold egg, three types of flour; a tablespoon of corn starch with double that amount of rice flour and double that of white AP four, with pinches of salt, pepper, and Jamaican jerk proprietary blend and a trace amount of baking powder. Batter adjusted to thinness with ice water. Most of the batter was rubbed off the bits, otherwise the narrow slivers of chicken would be too heavily battered, then dropped into vegetable oil heated to 360 ℉, carefully monitored, and removed following a few minutes cooking, and boy, oh boy, was the thirteen year old impressed! Or at least he said so, charming young fellow.

* straight honey

* sauce of soy + mirin + fish sauce + water. Mmmmmm, fish sauce.