| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood, Ethnic | 4 | Servings |
INGREDIENTS
| 1 | lb | (medium) fresh shrimp |
| 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 | Salt, coarse |
| 1/2 | ts | Black peppercorns |
| 2 | tb | Szechuan peppercorns |
INSTRUCTIONS
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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