Fantail Shrimp
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
56
Spice
38
Sweetness
63
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Marinade1 tbsp
Ginger (finely minced fresh)1 tbsp
Garlic (finely minced)1.5 cups
Flour1 tbsp
Baking Powder1 tsp
Salt (to taste)1.5 cups
Water1 cup
Sesame Seed4 cups
OilDirections:
1
Rinse, dry, shell, and devein the shrimp if necessary, but leave the tails on
2
Split the shrimp along the inner curve, but do not cut all the way through
3
Spread each shrimp out flat and tap with the broad of a cleaver or knife
4
(Cutting along the inner curve prevents the shrimp from curling out of shape during the cooking
5
) Make the marinade by combining in a bowl the ginger, garlic, and oil
6
Season shrimp with the marinade, cover and chill 30 minutes
7
Make the batter by measuring out the dry ingredients into a mixing bowl and then adding the liquid ones, singly and little by little, stirring until the mixture is a smooth, thick batter
8
Fold in the sesame seeds last
9
Place the batter by the shrimp near the stove
10
Heat the wok or heavy, deep pot; then add and heat the oil until a drop of batter foams instantly, about 375 degrees F
11
Lower the heat a little
12
Then hold 1 shrimp by its tail and dip it into the batter to coat evenly; slip it into the hot oil
13
Repeat rapidly with the rest of the shrimp and deep-fry them for 3 minutes
14
Turn the shrimp constantly, with a gentle motion, after they're all in the oil
15
When they are golden brown, remove them with chopsticks, a skimmer, or a slotted spoon to paper towels to drain
16
Arrange the shrimp on a serving platter and sprinkle a little roasted salt-pepper on top
17
The shrimp may be done 10 to 15 minutes in advance and kept hot and crisp in a 200 degree F oven
18
Or decrease the frying time by 30 to 45 seconds; then drain on paper towels
19
When ready to serve, refry until brown and crisp, about 30 seconds