1 c. all purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1 slightly beaten egg
1 c. ice water (leave 1 or 2 cubes in)
2 tbsp. of oil
2 lbs. of fresh, frozen shrimp, unpeeled

Combine ingredients, except shrimp; stir until smooth, then set in refrigerator or freezer to chill. Peel shells from shrimp, leaving tail intact; "butterfly" shrimp by cutting lengthwise to tail.

Dry shrimp, dip into batter, fry in deep hot fat (350 to 400 degrees) until floating and golden brown (three to five minutes). Serve immediately.

Also good for frying soft and hard shelled crabs, eggplants, onions, etc.