Ingredients
1/2 teaspoon garlic juice (extract from fresh garlic with a garlic press or buy bottled from supermarket)
1/4 teaspoon salt
1/2 teaspoon monosodium glutamate
oil for deep frying (2 to 3 quarts)
1 pound shrimp
Batter:
1 1/2 cups white flour (do not use unbleached flour it turns gravy instead of golden brown)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup cold water
Preparation
Remove shells from the shrimp except for the last tail section. With a sharp knife cuth the shrimp from the under side almost through to the back. Be careful not to sever the halves completely. Remove black veins and rinse the shrimp well. Place on paper towels and pat dry. Arrange shrimp pn a plate or platter with split side up. Rub a little garlic juice on each. Sprinkle a touch of salt and monosodium glutamate on each. Put aside
Batter Place flour baking powder and salt in a mixing bowl. Mix thoroughly. Add oil a little at a time while stirring with a wooden fork or spoon until all ingredients form a ball and the sides of the bowl are clean. Add water a little at a time while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter the thicker the crust will be on the cooked shrimp) Place the shrimp and the batter conveniently near your cooking utensil
