| How To Cook: |
|
|
|
PREPARE AHEAD:
|
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.
|
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.
|
3. Combine the wine, salt and pepper. Spread the shrimp out flat and sprinkle the cut side of each one with the mixture.
|
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.
|
5. Have the shrimp and oil within easy reach. Preheat the oven to 250° and place in it a shallow baking dish lined with a double thickness of paper towels.
|
|
TO COOK:
|
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° on a deep-frying thermometer.
|
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.
|
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.
|
Translate this recipe: