To make the batter, crack the egg into a bowl and add the water. Whisk until uniform in color.

Add the flour and whisk until smooth and free of lumps. Let the batter rest while you prepare the shrimp.

See the instructions in the headnotes for cleaning and preparing the shrimp.

Preheat a heavy-bottomed pot with two inches of oil to 340 F (170C). Prepare a cooling rack lined with 3 sheets of paper towels.

Dip the shrimp in the batter, let the excess batter drip off.

Set the shrimp onto the bed of panko. Cover the top of the shrimp with more panko and then give it a light press to make sure the breadcrumbs stick to the shrimp. Repeat with the remaining shrimp.

Fry the shrimp without overcrowding the oil until they are golden brown, flipping them over halfway through. This took about three minutes, but may vary depending on shrimp size.

Drain the shrimp on the prepared rack and let it cool for one minute before serving.