Deep-Fried Phoenix-Tailed Shrimp
7 ingredients
3 steps
Ingredients
- 1 lb. large shrimp, peeled down to last tail section (leave intact)
- 1 Tbsp. sake or pale dry sherry
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 c. cold water
- 1 Tbsp. double-acting baking powder
- 4 c. (approximately) oil
Directions
-
1Peel each shrimp shell down to the last section, leaving it and the tail attached to the shrimp.
-
2Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein.
-
3Wash the shrimp under cold running water and pat them dry with paper towels.
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