Butterfly Shrimp

Butterfly Shrimp

Ingredients:
1 lb shrimp with shell on
Cornstarch
2/3 cup all-purpose flour
1 egg
2/3 cup water
Salt
Oil, for deep-frying
Parsley, for garnish

Directions:
1. Shell the shrimp. Cut down the back of each without severing it completely, leaving the head and tail ends connected. Open into a butterfly shape and remove the vein. (Pound flatter with the side of a cleaver, if desired.)
2. Dredge both sides in cornstarch on wax paper and let dry slightly on another sheet.
3. Mix the water, egg, flour and salt into a batter.
4. Fill a wok halfway with oil and heat on high. Test with a small piece of bread: when it browns lightly on both sides, the oil is ready. If it turns dark brown or black, turn off the heat and let the oil cool at least 5 minutes before testing again.
5. Coat 6 or 8 shrimp at a time in the batter, lift out carefully to keep the butterfly shape, and slide down the side of the wok into the oil. When they rise to the top, cook about 1 1/2 minutes, flip and cook 1 1/2 minutes more.
6. Drain on paper towels. Repeat with the remaining shrimp and garnish with parsley.

Note:
The cornstarch coating helps the batter stick.