Phoenix-tailed Shrimp Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: , (medium) fresh shrimp
1 cup: Water, cold
1 tbsp: Vodka,
2 cup: Oil, for deep-frying
1 1/2 tsp: Salt,
6 tbsp: Salt, coarse
1/8 tsp: White pepper,
1/2 tsp: Black peppercorns,
1 cup: All-purpose flour,
2 tbsp: Szechuan peppercorns,
2 tsp: Baking powder,
Directions:
Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
Source from luhu.jp
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
Source from luhu.jp