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Phoenix Tail Shrimp

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Ingredients
  Large raw shrimp 1 Pound
  Unsifted all purpose flour 1 Cup (16 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
  Water 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Ingredient: 
Seafood

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