CRISPY SHRIMP

Steps:

• Remove the shells from the shrimp but leave the last segment and the tails on.
• Split the shrimp down the back until almost completely open.
• Remove the vein.
• Place the shrimp in a bowl of ice water.
• Combine the dry ingredients for the batter.
• Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
• Now add the water a little at a time, stirring contantly in one direction.
• Eventually the batter will become smooth and silky.
• Stop adding water when you attain this consistency of a thin pancake batter.
• Allow the batter to rest, covered, for atleast 15 minutes.
• Prepare either or both sauces to serve with your shrimp.
• Shred the lettuce and place on a platter.
• Cover with plastic wrap until ready to use.
• Place the oil in a wok and heat to 375F.
• While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
• Line a work platter with paper toweling.
• Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
• Remove with large strainer to the work platter.
• Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
• Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
• Serve with the sauce (s).