Lacy Shrimp Tempura

2 pounds shrimps
1 cup flour
1 cup cornstarch
1-2/3 cups water
¼ tsp. salt
¼ tsp. ajinomoto
1 egg, beaten

Shell the raw shrimps, leaving the tails on the shrimps. Slit along the back being careful not to cut through, remove the vein; flatten shrimps and lightly slash underside diagonally to prevent curling.

Sift flour, cornstarch and seasonings together. Combine egg and water and add to dry ingredients. Mix thoroughly. Using fingers sprinkle a little of the batter on top of hot fat (365 degrees). Repeat several times to make a lacy background, working rapidly. Dip 3 or 4 shrimps in batter and lay carefully on top of frying batter. Sprinkle more batter on top of shrimps. After 1 minute turn shrimps over. Cook until lightly brown, drain; serve with seasoned tempura sauce.

Sauce: