3 1/2 to 4 lbs. fresh or frozen shrimp in shells
2 c. sifted all-purpose flour
1 tsp. sugar
1 tsp. salt
2 slightly beaten eggs
2 c. ice water
1/4 c. salad oil or melted fat

Peel shell from shrimp, leaving last section and tail intact. Butterfly shrimp by cutting almost through at center back, leaving connected at both ends. Remove black line. Place between paper towels to dry; press to open and flatten slightly.

Combine remaining ingredients for batter. Mix just enough to blend; don't overwork.

Dip shrimp into batter. Fry in deep, hot fat (375 degrees) until golden brown, 2 1/2 to 3 minutes. Drain. Serve with Sweet-Sour Sauce, Chinese Mustard and Red Sauce.