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Chinese Deep Fried Crispy Shrimp
Submitted by daybreak
03/18/2007
03/18/2007
| another Chinese fried shrimp recipe
Servings: 4 | |
| Ingredients: 1 pound medium shrimp in their shells 1/2 head ice burg lettuce 8 cups oil Batter 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup oil 1-1 1-4 cups cold water Sauce A 1 1/3 tablespoon thin soy sauce 3 tablespoons mild vinegar 2 tablespoons shredded ginger root 1 tablespoon oriental sesame oil Sauce B 2 tablespoons hoisin sauce 1 tablespoon tomato sauce 1 teaspoon chili sauce (Red Devil or the like) 1 teaspoon dry sherry 1 tablespoon minced scallion found at http://www.fresh-seafood.net/ |
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| Prep Notes: Variation For additional color, garnish with lemon and tomato wedges. |
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| Instructions: Remove the shells from the shrimp but leave the last segment and the tails. Split the shrimp down the back until almost completely open. Remove the vein. Place the shrimp in a bowl of ice water. Combine the dry ingredients for the batter. Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps. Now add the water alittle at a time, stirring constantly in one direction. Eventually, the batter will become smooth and silky. Stop adding water when you attain the consistency of a thin pancake batter. Allow the batter to rest, covered, for at least 15 minutes. Prepare sauce A, B, or both. Shred the lettuce and place on a platter. Cover with clear wrap until ready for use. Place the oil in a wok and heat to 375 degrees. While the oil is heating, drain the shrimp on a platter with paper toweling. Place 8 to 10 shrimp in the hot oil and cook until the batter turns a golden brown. Remove with a large strainer to the work platter. Do the remaining shrimp in the same manner, making sure that the oil reaches 375 degrees before adding the shrimp. Remove the covering from the lettuce. Place the sauce bowl(s) in the center. Place the shrimp tails up, around the perimeter of the platter. Serve immediately. |
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