Title: Phoenix Tailed Shrimp
Categories: Seafood, Chinese
Yield: 8 Servings
1 lb Fresh shrimp (medium)
1 tb Vodka
1 1/2 ts Salt
1/8 ts White pepper
1 c All-purpose flour
2 ts Baking powder
1 c Water; cold
2 c Oil; for deep-frying
6 tb Coarse salt
1/2 ts Black peppercorns
2 tb Szechuan peppercorns
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°F. Add 1 tb
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.
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 by Chinese Appetizers by Verdi
Published by Irene Chalmers Cookbooks, 1981
