SHRIMP FRY

1 egg, separated
1/4 c. cornstarch
1/2 tsp. salt
1/4 c. flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 c. flat beer
paprika, for sprinkling
lemon wedges

Beat egg yolk and salt. Mix flour and cornstarch with half of the beer and make a smooth paste. Mix in egg yolk and remaining beer. Stir in onion and garlic powder.
Beat egg whites stiff and fold into mixture. Enough for about 1 pound shrimp.

Deep fry in peanut oil using a fry thermometer for best results. To test oil temperature, a 1 inch cube of bread should brown in one minute; if it browns more quickly, lower the heat; if it browns more slowly, turn up the heat slightly and test again in a few minutes.

Remove using a slotted spoon and drain on paper towels. Sprinkle lightly with paprika, if desired, to add color. Serve with lemon wedges.

Season immediately with salt and pepper.