Prepare your shrimp by peeling and leaving the tail part. Make a few cuts across the back of the shrimp and flatten them so they are straight. Whisk the egg and ice water in a bowl until the mixture is completely blended. In a separate bowl, add the self rising flour. Heat oil in the skillet. Prepare your work station by placing the shrimp, cornstarch, egg mixture, and self rising flour, nearby so they are easy to use once you start deep frying.
Drop flour in wet mixture, poke with chopsticks for 20 seconds to form cream-like batter, okay if lumpy. Dust the shrimp on both sides and let’s start deep frying! Take one shrimp and lightly dip it in batter. Shrimp can be deep fried in batches, but must be done in batches to ensure oil temperature doesn't drop. Once the shrimp are golden, transfer them to a plate covered with paper towel to drain excess oil. Serve and enjoy!