Phoenix Tail Shrimp
|Large raw shrimp||1 Pound|
|Unsifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|White pepper||1 Dash|
|Water||1 Cup (16 tbs)|
Shell shrimp, but leave the tail sections on for handles.
Devein, wash, and pat dry with paper towels.
In a bowl, combine flour, baking powder, salt, and pepper.
Add water and stir until batter is smooth.
In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375° on a deep-frying thermometer.
Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes).
Remove with a slotted spoon and drain on paper towels.
Serving size: Complete recipe
Calories 742 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 500 mg166.7%
Sodium 3473.6 mg144.7%
Total Carbohydrates 99 g32.9%
Dietary Fiber 3.5 g13.9%
Sugars 0.3 g
Protein 81 g161.9%
Vitamin A Vitamin C 0.11%
Calcium 102% Iron 40.3%
*Based on a 2000 Calorie diet