Begin by heating about 2 inches of vegetable oil in a deep-sided skillet or large pot over medium-high heat. Use a kitchen thermometer to monitor the temperature, aiming for 350°F (175°C).

In a shallow bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and a pinch of salt. Whisk together until evenly mixed, then add in 1 egg and 3/4 cup of cold water. Mix gently until you achieve a smooth, slightly lumpy batter.

Take your tail-on extra jumbo shrimp and carefully make 2-3 horizontal slits on their underside using a sharp knife to prevent curling during frying.

Holding each prepared shrimp by the tail, gently coat it in the batter, allowing excess to drip off before placing aside on a plate.

Lower a few battered shrimp into the hot oil, taking care not to overcrowd. Fry for about 2-3 minutes until golden brown and crispy, flipping halfway through.

Remove shrimp from oil using tongs, placing them on a baking rack or paper towels to drain excess oil, and serve hot with dipping sauces.