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PREPARE AHEAD:
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1. Peel off each shrimp shell down to the last section, leaving it and the tail attached to the shrimp. Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein.
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2. Wash the shrimp under cold running water and pat them dry with paper towels. Cut the shrimp ¾ of the way through along their inner curves and flatten them with the side of a cleaver or large, heavy knife.
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3. Combine the wine, salt and pepper. Spread the shrimp out flat and sprinkle the cut side of each one with the mixture.
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4. To make the batter, pour the flour into a bowl, gradually stir in the water to form a smooth paste, then add the baking powder.
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5. Have the shrimp and oil within easy reach. Preheat the oven to 250°F and place in it a shallow baking dish lined with a double thickness of paper towels.
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TO COOK:
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1. Pour the oil into a 12-inch wok or heavy deep-fryer and heat it until a haze forms above it or it registers 375°F on a deep-frying thermometer.
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2. Pick up the shrimp by their tails, dip one at a time into the batter and then drop them carefully into the hot oil. Fry only 6 at a time, turning them once or twice, for 2 or 3 minutes, or until golden brown.
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3. Drain them in the paper-lined dish and keep them warm in the oven while you deep-fry the remaining shrimp. Serve on a heated platter, accompanied by the roasted salt and pepper.
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