Cooking Recipe Phoenix-Tailed Shrimp
Recipe Ingredients
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