|Cornstarch||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Shelled shrimp with tails||1 Pound, uncooked, butterflied|
|Green pepper strip||1⁄2 Cup (8 tbs)|
|Whole green beans||1⁄2 Cup (8 tbs), blanched|
|Zucchini slices||1⁄2 Cup (8 tbs)|
|Chinese mustard/Sweet-sour sauce||1⁄2 Cup (8 tbs) (For Serving)|
Mix first 3 ingredients.
Add egg and water and beat until smooth.
Heat oil 1 1/2 inches deep to 375 F.
Dip shrimps and vegetables in the batter and drop gently, a few at a time, into hot oil.
Fry until golden brown on all sides.