Step 1

Rinse and pat shrimp dry.

Step 2

In two places, score through vein on underside of shrimp. We scored near the head then farther down near the tail. This will help the shrimp from curling up really tight. Only score it, do not cut all the way through.

Step 3

With shrimp on a cutting board, hold sifter above the shrimp and lightly add cornstarch to the sifter. Sift cornstarch over shrimp, then turn over to sprinkle the other side. You may not use all of the cornstarch.

Step 4

To make the batter, in a medium bowl, whisk together egg, flour, and iced water (do not add the ice).

Step 5

Add enough olive oil to your skillet to come about 1/4-inch up the side. Preheat the oil to 150-175 over medium-high heat.

Step 6

Once oil reaches temp you will need to work quickly. Using tongs, dip shrimp into the batter. Allow to drip off for just a second, then place into hot oil. Repeat with remaining shrimp.

Step 7

Cook shrimp about 3 minutes on each side. Do not crowd the shrimp.

Step 8

Remove from skillet to a paper towel lined plate to drain.