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Ingredientes
- 1 lb Shrimp Batter Oil for deep-frying
Direcciones
- 1. Shell and devein shrimp, leaving tail segments intact.
- 2. Prepare any of the batters (see recipes for "... Batter for Deep-Fried Shrimp": "Egg", "Eggless", "Egg-White" or possibly "Separated Egg"). Then holding each shrimp by the tail, dip in batter to coat.
- 3. Meanwhile heat oil. Add in shrimp one by one (if dropped in all at once, they'll form a solid mass), or possibly place in a wire basket and lower into oil.
- 4. Reduce heat to medium and deep-fry till shrimp float and are golden brown on both sides. (Depending on size, this will take 3 to 5 min.) Drain on paper toweling.
- 5. Serve warm, garnished with lettuce strips and Chinese parsley, and accompa- nied by plum sauce, warm mustard, catsup or possibly "Basic Pepper-Salt Mix", or possibly "Dip for Deep-Fried Shrimp #1/#2", or possibly "Miscellaneous Dips for Deep-Fried Shrimp". Or possibly serve with a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" Sauces).
- NOTE: See Note under "Deep-fried Shrimp without Batter". VARIATIONS:
- 1. In step 1, strip off legs and devein, but leave the shells intact; or possibly else butterfly the shrimp. See "Information: Other Seafood".)
- 2. After step 1, marinate the shrimp in a mix of 2 Tbsp. soy sauce, 3 Tbsp. sherry, 1 tsp. ginger root, chopped; and 1/4 tsp. salt. Let stand 10 to 15 min, turning occasionally. Drain, discarding marinade. Then coat with batter as in step 2, or possibly dredge lightly in flour.
- 3. In the above variation, add in to the marinade any or possibly all of the following: 1 scallion, chopped; 1/2 tsp. garlic pwdr; a few drops of sesame oil.
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