|Large fresh shrimps||2 Pound (Shrimps With Shells)|
|All purpose flour||2 Cup (32 tbs)|
|Ground ginger||1 Teaspoon|
|Ice cold water||1 Cup (16 tbs)|
|Vegetable shortening/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Hot mustard||1⁄4 Cup (4 tbs)|
|Spicy plum sauce||1⁄4 Cup (4 tbs)|
|Chrysanthemum soy sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||4 Tablespoon|
1. Shell shrimps carefully, leaving on tails; remove vein down back; dry shrimps on paper toweling.
2. Combine the flour, salt, sugar, ginger and eggs in a medium-size bowl; beat until smooth; stir in water (batter will be medium-thin). Chill at least 2 hours.
3. Melt enough vegetable shortening or pour enough oil into a large, heavy skillet or a deep-fat fryer to make a depth of 2 inches; heat to 380°.
4. Holding each shrimp by the tail, dip in batter, then drop into hot fat; fry, turning once, about 3 minutes, or until golden-brown; drain on paper toweling. Serve hot with Hot-Hot Mustard, Spicy Plum Sauce and the Chrysanthemum Soy Sauce.