Deep Fried Phoenix Tailed Shrimp

* Exported from MasterCook *

DEEP FRIED PHOENIX TAILED SHRIMP

Recipe By : Time Life Books Foods of the World Recipes: Chinese Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp
1 tablespoon dry sherry
1 teaspoon salt
1/8 teaspoon ground white pepper
**FOR THE BATTER**
1 1/2 cups flour
1 cup cold water
1 tablespoon baking powder

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. Wash the shrimp under
cold running water and pat them dry with paper towels. Cut the shrimp 3/4 of
the way through along their inner curves and flatten themw itht he side of a
cleaver or large, heavy knife. Combine the wine, salt and pepper. Spread the
shrimp out flat and sprinkle the cut side of each one with the mixture.
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.
Have the sprimp and oil within easy reach. Preheat the oven to 250° and
place in it a shallow baking dish lines with a double thickness of paper
towels.
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. Pickup 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 to 3 minutes, or until golden brown. Drain them in the paper
lined dish and keep them warm in the oven while you deep fry the remaining
shrimp.



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NOTES : Calories: 297.2 (7.5% from fat)
Fat: 2.4g
Cholesterol: 173mg
Carbohydrate: 37.3g
Fiber: 1.4g
Sodium: 976mg