PHOENIX-TAILED SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
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1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

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

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