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Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the “belly” of each shrimp. This will prevent them from curling up during frying.
Toss the shrimp in cornstarch and salt.
Heat up oil in a pot.
In a medium bowl, mix egg with water.
Add flour and stir in with a fork. Do not overmix.
Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
Repeat with all shrimp.
Serve with soy sauce or Asian dipping sauce.