Prepare the vegetables for frying: wash, drain well, and cut into pieces. For eggplant, cut into pieces and soak in water with a little salt to prevent browning.

Prepare the shrimp: remove the heads and shells, leaving the tails on. Use a toothpick to devein the shrimp. Scrape off the dark part at the tip of the tail with a knife for a nicer appearance after frying. Make shallow cuts along the underside of the shrimp, then gently press the shrimp flat until you hear a slight snap to straighten them.

Mix the cake flour and baking powder together. Add the egg yolk to the ice-cold water (you can add ice cubes). Stir just until combined, then pour into the flour mixture. Use chopsticks to mix lightly until just combined.

Heat oil over medium heat. Dip the shrimp and vegetables in the batter and fry until golden and cooked through.

Remove and drain on a rack or paper towels.

Serve with tempura sauce.