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                          PHOENIX-TAILED SHRIMP

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         (medium) fresh shrimp
   1      cup           Water -- cold
   1      tablespoon    Vodka
   2      cup           Oil -- for deep-frying
   1 1/2  teaspoon      Salt
   6      tablespoon    Salt -- coarse
     1/8  teaspoon      White pepper
     1/2  teaspoon      Black peppercorns
   1      cup           All-purpose flour
   2      tablespoon    Szechuan  peppercorns
   2      teaspoon      Baking powder

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



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