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     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

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