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  Recipe Home » SeaFoods » Phoenix-Tailed Shrimp
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  Phoenix-Tailed Shrimp
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 509
Ingredients:
1 lb (medium) fresh shrimp
1 tbsp Vodka
1 1/2 tsp Salt
1/8 tsp White pepper
1 cup All-purpose flour
2 tsp Baking powder
1 cup Water, cold
2 cup Oil, for deep-frying
6 tbsp Salt, coarse
1/2 tsp Black peppercorns
2 tbsp Szechuan peppercorns
Instructions:
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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