*  Exported from  MasterCook  *
 
                           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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