Raw shrimp, about 1 1/2 lb.
Juice from 1 clove garlic
Salt and monosodium glutamate
1 c. sifted all purpose flour
2 tbsp. cornstarch
1 rounded tbsp. baking powder
5-6 tbsp. peanut oil
Water
Oil for deep frying

Shell the shrimp but leave the last tail segment on. Cut through underside of each shrimp to butterfly; clean, wash and dry on paper towel. Arrange the shrimp, split side up, on a plate and add garlic juice, salt, and monosodium glutamate.

Mix the flour, cornstarch, baking powder, and 1/2 teaspoon salt. Add oil slowly and mix until a ball is formed. Add water, a little at a time, until the mixture is like pancake batter.

Deep fry at 180 degrees. Dip shrimp in batter, one at a time, and fry, turning once, until golden brown. Serves 4 people.