Chill both waters in the refrigerator for about 20 minutes.

Sift corn starch and flour together into a bowl and chill in the refrigerator for 15-20 minutes (same time as the water).

While the water and flour are chilling, line one small sheet with paper towel. Set aside.

To prepare the shrimp, open the underside of each shrimp to remove that vein (if needed), then add small vertical cuts to open and straighten the shrimp (* these are small sized vertical cuts and should not cut through the shrimp fully, this is how it will ‘straighten’ for frying). Place the prepared shrimp a plate and set aside.

In a medium sauce or fry pan, add the oil and heat on medium/medium high until the temperature reaches 350 degrees.

Place both waters into a medium bowl and add the egg. If there are any bubbles or foam, simply remove it from this mixture.

Gently mix in flour mixture being careful not to over mix, this is best done with a wooden spoon. (Continue to gently mix until batter is smooth. This batter is thick enough to coat [shrimp], yet slightly thinner than a pancake batter consistency.)

Dip each shrimp individually into the batter, then gently into the hot oil. Cook the shrimp tempura for 1-2 minutes until golden brown. Place on a paper towel lined plate or pan until served. (Adjust the temperature of the oil throughout the cooking, if the temperature is above 375, reduce to medium low to keep the oil around 350 degrees. Higher temperatures may overcook the batter and undercook the shrimp. Depending on the size of your pot, you can cook about 2-3 shrimp at a time.)

Enjoy with your favorite tempura soy sauce, or some delicious Bang Bang Sauce.