|Large shrimp||1 1⁄2 Pound (Fresh/Frozen)|
|Corn starch||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Salad oil||1 1⁄2 Cup (24 tbs)|
Shell and clean shrimp leaving tails on.
Split shrimp through back, cutting almost through; open to butterfly shape.
Sift dry ingredients together.
Beat egg with water.
Blend both together for batter.
Heat oil to 375°F., dip shrimp through batter holding tail and drop gently into oil.
When shrimps rise to surface, turn and continue cooking until golden brown.
Drain on paper towel