In a bowl, combine the flour, cornstarch, baking powder, salt, and black pepper.
Gradually add the cold water to the dry ingredients, while continuously stirring, until you achieve a smooth batter-like consistency.
Dip each shrimp into the beaten egg, then coat it evenly with the batter mixture. Set aside.
Heat enough cooking oil in a deep pot or frying pan to fully submerge the shrimp.
Once the oil is hot, carefully add the battered shrimp in batches, making sure not to overcrowd the pan.
Fry the shrimp for about 2-3 minutes, or until they turn golden brown and crispy. Flip them halfway through to ensure even cooking.
Using a slotted spoon or tongs, remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining shrimp.
Serve the Camaron rebosado hot with your preferred dipping sauce on the side.
