1 lb. fresh raw shrimp
1 egg, slightly beaten
1 tbsp. cornstarch
1/2 tsp. soy sauce
1 tbsp. water
1/4 tsp. salt
Vegetable oil
1/2 c. all-purpose flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. baking soda
1/2 tsp. salt

Clean and devein shrimp by cutting down the back of each shrimp and butterfly the shrimp. Mix egg, 1 tablespoon cornstarch, water and soy sauce and 1/4 teaspoon salt. Add shrimp and marinate in refrigerator for 15 minutes. Heat vegetable oil for deep frying. Mix flour, water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, baking soda, and 1/2 teaspoon salt. Stir shrimp in batter until well coated. Fry 5 to 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes. Drain on paper towels.

Serve with shrimp sauce made of catsup and ground horseradish, and also hot mustard made with Schilling dry mustard mixed with water.