2 servings

1 lb Large or Jumbo Shrimp
1 tsp Salt
3/4 cup Flour
2 tsp Baking powder
1 cup Cornstarch
1 Egg
1 Tbs Oil
3/4 cup Water
4 cups Oil

1. Shell and devein Shrimp, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil, and water to make a batter.

2. Heat wok. Add 4 cups oil and reheat. Holding the Shrimp by their tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.

3. Use cocktail sauce, chili sauce, or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.