Fluffy Shrimp Tempura

2 lbs. fresh shrimp

1 cup flour

1 cup cornstarch

1/4 tsp. salt

1/4 tsp. ajinomoto

1 egg, beaten

1-2/3 cups water

Clean fresh shrimp, removing black vein and shell but leaving tails. Slit down back, lay flat on board and pound lightly with flat side of knife to make shrimp lie flat.

Mix together flour, cornstarch, salt, ajinomoto, egg and water. Heat sufficient oil for deep frying in large thick pan (oil is hot enough when a bit of batter dripped into it, it rises immediately to the surface).

Dip fingers into batter and sprinkle on the oil. Repeat several times to make lacy background. Then dip 3 or 4 shrimps in batter and place carefully on the lacy background. Sprinkle more batter on top of shrimps. After 1 minute turn and cook on the other side. Drain on paper towel and serve hot.