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PHOENIX-TAILED SHRIMP

Category:    Shellfish, Chinese
Yield:4 servings
 
      1 lb (medium) fresh shrimp               1 c  Water, cold
      1 tb Vodka                               2 c  Oil, for deep-frying
  1 1/2 ts Salt                                6 tb Salt, coarse
    1/8 ts White pepper                      1/2 ts Black peppercorns
      1 c  All-purpose flour                   2 tb Szechuan  peppercorns
      2 ts Baking powder                  
 
  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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