Phoenix-Tailed Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Fresh shrimp - (medium)
1 cup	237ml	Water - cold
1 tablespoon	15ml	Vodka
2 cups	474ml	Oil - for deep-frying
1 1/2 teaspoons	7.5ml	Salt
6 tablespoons	90ml	Salt - coarse
1/8 teaspoon	0.6ml	White pepper
1/2 teaspoon	2.5ml	Black peppercorns
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Szechuan peppercorns
2 teaspoons	10ml	Baking powder

Recipe Instructions

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 350F. 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 by: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981

Source:
Jeff Smith

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