Prep shrimp (Andrew Zimmern's advice is to make 3 shallow nicks or cuts on the bottom of the shrimp and gently flatten or pound the shrimp with the side of a knife to flatten), chicken and vegetables and place them in bowls for easy access when frying.
Heat oils in a large pot or French oven to 350 degrees F. Prepare a baking sheet with foil and line with paper towels.
Add about 1/2 to 3/4 cup of cake flour to a shallow bowl and set aside.
Beat an egg in a measuring cup and add ice and water to make 3/4 to 1 cup. Add to a mixing bowl and add 3/4 cup cake flour. Mix with a pair of chopsticks or a butter knife. Batter will be lumpy, don't over stir. Add a tablespoon or two of club soda and quickly stir.
One piece at a time, dip in the dry cake flour in the shallow bowl and then dip into the batter. Remove excess batter by shaking then add to hot oil, being very careful not to burn yourself. Fry about five to eight pieces at a time for about 2 to 4 minutes or until golden and crispy. Use a slotted spoon to turn them over when necessary and to remove them from the oil. Place on prepared baking sheet to allow excess oils to be removed.
If you need more batter, make it as you need it (so that it remains ice cold for the entire time you're using it).