1: Place eggs in the freezer until fully frozen and outer egg shell cracks; it will take overnight.
2: Heat cooking oil to 350°F.
3: In a bowl, add 2 tablespoons of tempura mix, and in a second bowl, make tempura mix using box instructions, but use less iced water to make a thick tempura batter.
4: To prepare the eggs, add warm water to a medium sized bowl and submerge the egg for 5-10 seconds until the egg shells release. Remove the egg shells, pat dry with a paper towel, then dip the egg into the bowl of dry tempura mix. Fully coat, then place into the thick tempura batter and fully coat in the batter.
5: Scoop the battered frozen egg with a spoon and drop it in the cooking oil. Deep fry for 7 minutes, turning occasionally.
6: Once 7 minutes have passed, and the egg has turned golden brown, remove from heat onto a paper towel lined plate.
7: Deep fry the shiso leaf in the oil for 2-3 minutes, or until the oil stops sizzling around it.
