3/4 lb. to 1 lb. shrimp
2/3 c. all-purpose flour
1 egg
2/3 c. water
Salt
Cornstarch
Oil for deep frying

For deveining and making butterfly shape of shrimp insert a knife into the back of a shrimp and cut crosswise but do not sever shrimp completely in half, leave some connection at head and tail ends. Remove knife, open shrimp halves to form butterfly shape, remove vein.

Place some cornstarch on a piece of wax paper. Carefully dredge the shrimp, on both sides, in cornstarch. Let shrimp dry slightly before frying.

Mix flour, egg, water, and salt thoroughly. Coat shrimp with batter, fry until lightly brown. Note: Coating of cornstarch on shrimp helps the batter to stay on.