Crispy Shrimp

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb medium shrimp, in their shells
• 1/2 head iceberg lettuce
• 8 cups oil
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup oil
• 1 -1 1/4 cup cold water
• 1 1/2 tablespoons light soy sauce
• 3 tablespoons mild vinegar
• 2 tablespoons shredded gingerroot
• 1 tablespoon oriental sesame oil
• 2 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 teaspoon chili sauce
• 1 teaspoon dry sherry
• 1 tablespoon minced green onion

Recipe

• 1 remove the shells from the shrimp but leave the last segment and the tails on.
• 2 split the shrimp down the back until almost completely open.
• 3 remove the vein.
• 4 place the shrimp in a bowl of ice water.
• 5 combine the dry ingredients for the batter.
• 6 mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
• 7 now add the water a little at a time, stirring contantly in one direction.
• 8 eventually the batter will become smooth and silky.
• 9 stop adding water when you attain this consistency of a thin pancake batter.
• 10 allow the batter to rest, covered, for atleast 15 minutes.
• 11 prepare either or both sauces to serve with your shrimp.
• 12 shred the lettuce and place on a platter.
• 13 cover with plastic wrap until ready to use.
• 14 place the oil in a wok and heat to 375f.
• 15 while the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
• 16 line a work platter with paper toweling.
• 17 place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
• 18 remove with large strainer to the work platter.
• 19 do the remaining shrimp in the same manner, making sure the oil reaches 375f before adding next batch.
• 20 remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
• 21 serve with the sauce (s).