Deep Fried Shrimp
|Rice wine/Dry sherry||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ice water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Oil||8 Cup (128 tbs) (For Deep Frying)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Mix marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 20 minutes.
Mix batter ingredients in a medium bowl.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip shrimp one at a time into batter to coat.
Carefully lower shrimp into hot oil with a slotted metal spoon.
Deep-fry several at a time until golden, about 1 minute.
Turn each shrimp and fry other side about 30 seconds.
Remove from oil with slotted spoon.
Drain on paper towels.
Repeat with remaining shrimp.