Phoenix-Tailed Shrimp

4 Servings

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Phoenix-Tailed Shrimp Ingredients

1 lb (medium) fresh shrimp	1 c Water, cold
1 tb Vodka	2 c Oil, for deep-frying
1 1/2 ts Salt	6 tb Salt, coarse
1/8 ts White pepper	1/2 ts Black peppercorns
1 c All-purpose flour	2 tb Szechuan peppercorns
2 ts Baking powder

Instructions for Phoenix-Tailed Shrimp

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

Main Ingredient: ShrimpCuisine: Uncategorized