INGREDIENTS

INSTRUCTIONS

Shell and devein shrimp, leaving tail segments intact. Prepare any of
the batters (see recipes for "... Batter for Deep-Fried Shrimp":
"Egg", "Eggless", "Egg-White" or "Separated Egg"). Then holding each
shrimp by the tail, dip in batter to coat. Meanwhile heat oil. Add
shrimp one by one (if dropped in all at once, they'll form a solid
mass), or place in a wire basket and lower into oil. Reduce heat to
medium and deep-fry until shrimp float and are golden on both sides.
(Depending on size, this will take 3 to 5 minutes.) Drain on paper
toweling. Serve hot, garnished with lettuce strips and Chinese
parsley, and accompa- nied by plum sauce, hot mustard, catsup or
"Basic Pepper-Salt Mix", or "Dip for Deep-Fried Shrimp #1/#2", or
"Miscellaneous Dips for Deep-Fried Shrimp". Or serve with a
sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" Sauces).
NOTE: See Note under "Deep-fried Shrimp without Batter". VARIATIONS:
In step 1, strip off legs and devein, but leave the shells intact; or
else butterfly the shrimp. See "Information: Other Seafood".) After
step 1, marinate the shrimp in a mixture of 2 tablespoons soy sauce,  3
tablespoons sherry, 1 teaspoon ginger root, minced; and 1/4  teaspoon
salt. Let stand 10 to 15 minutes, turning occasionally.  Drain,
discarding marinade. Then coat with batter as in step 2, or  dredge
lightly in flour. In the above variation, add to the marinade  any or
all of the following: 1 scallion, minced; 1/2 teaspoon garlic  powder;
a few drops of sesame oil.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 95.3mg
Sodium: 427.9mg
Potassium: 85.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 10.3g