2 lb. fresh shrimp
2 eggs
1/2 c. flour
1/2 tsp. salt
1/2 c. cornstarch
1 1/2 c. stock (dashi)
3 c. stock (dashi - can be purchased at any Oriental shop)
1 1/2 tsp. shoyu
1/2 tsp. gourmet powder
1 Chinese turnip, grated

Mix together eggs, flour, salt, cornstarch, 1 1/2 cup stock for the batter. Make sauce from 3 cups stock, shoyu and gourmet powder. Clean shrimp, leaving tails attached, slit from back. Lay flat and lightly cut crisscross with knife. Then flatten shrimp wit broad side of knife. Sprinkle lightly with salt. Place on dish ready for frying.

Heat enough oil in saucepan for deep frying. Test oil. If batter rises to top immediately, the oil is ready. Dip fingers in batter and sprinkle in oil several times. This makes a lacy background. Dip 3 or 4 shrimp in the batter and lay carefully on the lacy batter on shrimp. Cook for one minute on each side. Add grated turnip to hot sauce and serve in small dish for dipping shrimp.