1 lb. fresh shrimp
1/2 c. all-purpose flour
1/4 tsp. sugar
1/4 tsp. salt
1 egg, slightly beaten
1/2 c. cold water
1 tbsp. vegetable oil
Vegetable oil

Peel shrimp, leaving the last section of shell and tail intact. Butterfly shrimp by cutting along outside curve almost through; remove vein. Flatten shrimp and set aside. Combine flour, sugar, salt, egg, water, and 1 tablespoon oil. Beat until smooth. Dip shrimp into batter and fry in deep hot oil until golden. Yield: 2 servings.