Break the celery stalk at the joints and remove the strings. Trim the root slightly and cut into 4cm sticks. Chop the celery leaves into bite-sized pieces.

Defrost the peeled shrimp under running water and pat dry with kitchen paper.

In a bowl, mix the celery, shrimp, and 2 tbsp of tempura flour.

In a separate bowl, mix the batter ingredients (tempura flour and cold water), then add the celery and shrimp mixture, stirring gently.

Heat vegetable oil to 170°C in a pot, filling it about 3cm deep. Shape 1/8 of the mixture on a wooden spatula and slide it into the oil. Fry for about 2 minutes, flipping occasionally, until crispy. Repeat for 8 fritters.