8 Unshelled raw jumbo shrimp,
-thawed if frozen
1/2 c All-purpose flour
1/4 ts Salt
1 ts Corn oil
1/4 c Water
1 Piece ginger root, peeled,
-grated (1")
1 Garlic clove, crushed
1 ts Chili sauce
1 Egg white
Vegetable oil
1 Green onion daisy
Red bell pepper strips
Shell shrimp, leaving tail shells on. Make a small
incision along spines. Remove black spinal cord from
shrimp.
In a bowl, combine flour, salt, corn oil and water.
Stir in ginger, garlic and chili sauce and beat well.
Stiffly whisk egg white, then gently fold into batter
until evenly combined.
Half fill a deep-fat fryer or saucepan with oil; heat
to 375 F (190 C) or until a 1/2" cube of day-old
bread browns in 40 seconds. Hold each shrimp by its
tail and dip into batter, then lower into hot oil. Fry
3 minutes or until golden. Drain on paper towels.
Garnish with green onion daisy and bell pepper strips
and serve hot.
