Phoenix Tail Shrimp Recipe
Ingredients
| 1 pound medium-size or large raw shrimp | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 Dash | |
| Water | 1 Cup (16 tbs) | |
Directions
Shell shrimp, but leave the tail sections on for handles.
Devein, wash, and pat dry with paper towels.
In a bowl, combine flour, baking powder, salt, and pepper.
Add water and stir until batter is smooth.
In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375° on a deep-frying thermometer.
Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes).
Remove with a slotted spoon and drain on paper towels.
Devein, wash, and pat dry with paper towels.
In a bowl, combine flour, baking powder, salt, and pepper.
Add water and stir until batter is smooth.
In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375° on a deep-frying thermometer.
Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes).
Remove with a slotted spoon and drain on paper towels.
Chef
