| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
|
Appetizers, Seafood, Oriental |
4 |
Servings |
INGREDIENTS
| 8 |
|
Unshelled raw jumbo shrimp, thawed if frozen |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Corn oil |
| 1/4 |
c |
Water |
| 1 |
|
Piece ginger root, peeled, grated (1") |
| 1 |
|
Garlic clove, crushed |
| 1 |
ts |
Chili sauce |
| 1 |
|
Egg white |
|
|
Vegetable oil |
| 1 |
|
Green onion daisy |
|
|
Red bell pepper strips |
INSTRUCTIONS
Shell shrimp, leaving tail shells on. Make a small incision along spines.
Remove black spinal cord from shrimp.
In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic
and chili sauce and beat well. Stiffly whisk egg white, then gently fold
into batter until evenly combined.
Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp
by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or
until golden. Drain on paper towels. Garnish with green onion daisy and
bell pepper strips and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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