Puff shrimp

Ingredients:

12 large shrimp, about 1 1/2 lbs.
1/2 teaspoon garlic juice
1/4 teaspoon salt
1/2 teaspoon monosodium glutamate
Oil for deep frying 2-3 quarts
Chinese parsley, watercress, lettuce leaves, for garnish (optional)
1 1/2 cups white flour
1 tabelspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup cold water

Preparation:

Remove shells from the shrimp except for the last tail section.
With a sharp knife, cut the shrimp from the underside almost through the back.
Be careful not to sever the halves completely.
Remove black veins and rinse the shrimp well. Place on paper towels and pat dry.
Arrange shrimp on a plate or platter, with split side up.
Rub a little garlic juice on each.
Sprinkle a touch of salt and monosodium glutamate on each. Put aside.
Place flour, baking powder, and salt in a mixing bowl. Mix throughly.
Add oil, a little at a time, while stirring with a wooden fork or spoon until all the ingredients form a ball and the sides of the bowl are clean.
Add water a little at a time while stirring, until the dough becomes the consistancy of pancake batter.
Place the shrimp and the batter conveniently near your cooking utensil.
Heat the oil in a wok, or a deep frying utensil, to 350-360 F.
Take each shrimp by the tail and dip it into the batter.
Put shrimp directly the hot oil one at a time.
As each turns a golden brown, remove from oil with tongs and place on a paper towel to drain.
Arrange on a serving plate and garnish with parsley or watercross.