1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 1/2 cups cornstarch
2 cups fresh bread crumbs
5 cups oil for deep frying
Preheat deep fryer or skillet with oil to 350 degrees.
How to Butterfly Shrimp
Shell shrimp, but do not remove tail. Insert knife or kitchen shears about 3/4 of the way into the shrimp at the head region. Cut almost all the way through the flesh down the center of the shrimp's back to the tail.
Use your hands to open the flesh of the shrimp until it lies flat.Remove the "vein" with your fingers or the tip of a knife. Hold shrimp under cold running water to rinse thoroughly.
Make the Batter
In a large bowl, pour in water and mix in cornstarch and eggs.
Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
Cook the Shrimp
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.