Batter: 1 C Flour 1/2 tsp Sugar 1/2 tsp Salt 1 Egg 1 C Ice Water 2 Tbs Salad Oil
Peel the shrimp but leave the tails on them. Thoroughly blend the ingredients together. If you aren't going to use immediately then keep it in the refrigerator. This should be cold when you use it. Holding shrimp by the tip of the tail, dip shrimp in batter to coat completely and gently drop into hot (375º) oil until golden brown.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.