Shell 1 pound shrimp, preferably medium to large but not excessively large, but leave the tails. Devein by slicing all the way or splitting open all the way and stop at the tail.
Mix the batter in a small bowl as follows:
- 1/2 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. MSG
- 1/2 tsp. black pepper
- 1/2 cup cold water
Set aside in another bowl:
- Panko bread crumbs (you will need a lot)
Oil for frying
Put about 2 inch deep vegetable oil in a pan for deep-frying and heat to 375° F. Unless I have a very large batch of shrimp to fry, I only use a small saucepan for frying these to save oil .
Drop a few shrimp in the batter and stir to coat each shrimp. Pick the shrimp one at a time at the tail with your fingers or use chopsticks or a pair of long kitchen tweezers. Drain the excess batter by touching the side of the bowl. Then dip or roll the battered shrimp in the bowl of Panko bread crumbs to coat all around then drop in the hot oil. Do them in batches but do not overcrowd the pot. Cook to desired brownness but do not overcook the shrimp. Remove the shrimps from the oil with a spider ladle or a slotted spoon and put on a plate with paper towels to drain. Repeat until all the shrimp are done. Serve warm.
The classic dip for this is: Mix 1 tsp. Hoisin sauce, 1 TBS Chili sauce, 2 TBS catsup.
For my dip, I made a small bowl of vinegar, water, Patis, Soy Sauce, salt and pepper with thinly sliced green onions, chopped garlic and a little grated ginger root. Or you can use Sweet and Sour sauce.
Kusina ni Norie 
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