2 eggs
pinch of salt
1 1/4 cups ice cold or soda water
2 cups rice flour
1/4 teaspoon fine onion and/or garlic powder (optional)
1 tablespoon minced fresh parsley (optional)
1 lb. shrimp, peeled, de-veined, split

Wash, peel, de-vein and split shrimp, leaving a hinge (butterflied). Pat dry and set aside.

Meanwhile, in a cast iron Dutch oven or chicken fryer, heat vegetable oil to 375°F. Using a whisk or beater, beat eggs until foamy (with a pinch of salt).

Beat in the ice water, then the rice flour and any seasonings used, all at once. Batter will be lumpy.

Dip shrimp into batter and gently lower into hot oil. Turn once, if needed, until golden brown on both sides.

Drain on paper towels; season with sea salt to taste, while still warm.