In a small bowl, crack a small egg (around 50g), then add the cornstarch in. Mix well and set aside for 10 minutes. It is very important to keep a ratio for the egg liquid and cornstarch. I have shown the texture in the picture, the batter should be slightly running but can form a thin lay on the shrimp. If you feel the batter is too thin, slightly add more cornstarch for adjusting. To prevent drying the batter, add only a small batch each time (recommend 1 teaspoon each time)
Place the shrimp in and mix well.
Heat around 1 and 1/2 cup of oil in a small pot until really hot, over 150 degree C. Then fry the shrimps by three batches until golden brown.