Phoenix-tailed shrimp Recipe

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Phoenix-tailed shrimp

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Asian, Chinese, Ethnic, Seafood, Shrimp

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Ingredients:

Procedures:

1	Carefully remove the shells from the shrimp, leaving the tail sections intact.
2	Devein and wash under cold running water; pat dry with paper towels.
3	In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.
4	in a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.
5	in a wok, heat the 2 cup of oil until it reaches 350 °F.
6	Add 1 tablespoon of the hot oil to the batter and stir to combine.
7	Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil.
8	Deep-fry all the shrimp, a few at a time, until golden brown.
9	This should take about 2 minutes for each batch.
10	Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
11	Makes 8 to 10 appetizer servings.
12	for dipping: in a bowl, combine coarse salt and the peppercorns.
13	In a dry frying pan over high heat, brown the salt/pepper mixture.
14	When browned remove and run the mixture through a grinder.
15	recipe: "chinese appetizers" by verdi published by irene chalmers cookbooks, 1981