BASIC DEEP-FRIED SHRIMP
Number Of Ingredients 3
Steps:
- 1. Shell and devein shrimp, leaving tail segments intact. 2. Prepare any of the batters (see Deep-Fried Shrimp Batter:). Then holding each shrimp by the tail, dip in batter to coat. 3. Meanwhile heat oil. Add shrimp one by one (if dropped in all at once, they'll form a solid mass), or place in a wire basket and lower into oil. 4. Reduce heat to medium and deep-fry until shrimp float and are golden on both sides. (Depending on size, this will take 3 to 5 minutes.) Drain on paper toweling. 5. Serve hot, garnished with lettuce strips and Chinese parsley, and accompanied by plum sauce, hot mustard, catsup or a pepper-salt mix. (For additional dips, see Seasonings and Sauces, Deep-Fried Dip...) Or serve with a sweet-and-pungent sauce (see Seasonings and Sauces, Sweet-and-Pungent Sauce...). NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside. VARIATIONS: * In step 1, strip off legs and devein, but leave the shells intact or else butterfly the shrimp. (See HOW-TO, _Shrimp: To butterfly.) * After step 1, marinate the shrimp in a mixture of 2 tablespoons soy sauce, 3 tablespoons sherry, 1 teaspoon ginger root, minced and 1/4 teaspoon salt. Let stand 10 to 15 minutes, turning occasionally. Drain, discarding marinade. Then coat with batter as in step 2, or dredge lightly in flour. * In the above variation, add to the marinade any or all of the following: 1 scallion, minced 1/2 teaspoon garlic powder a few drops of sesame oil. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love