Fantail Shrimp

Directions

1. 1
   Rinse, dry, shell, and devein the shrimp if necessary, but leave the tails on.
2. 2
   Split the shrimp along the inner curve, but do not cut all the way through.
3. 3
   Spread each shrimp out flat and tap with the broad of a cleaver or knife.
4. 4
   (Cutting along the inner curve prevents the shrimp from curling out of shape during the cooking.)
5. 5
   Make the marinade by combining in a bowl the ginger, garlic, and oil.
6. 6
   Season shrimp with the marinade, cover and chill 30 minutes.
7. 7
   Make the batter by measuring out the dry ingredients into a mixing bowl and then adding the liquid ones, singly and little by little, stirring until the mixture is a smooth, thick batter.
8. 8
   Fold in the sesame seeds last.
9. 9
   Place the batter by the shrimp near the stove.
10. 10
    Heat the wok or heavy, deep pot; then add and heat the oil until a drop of batter foams instantly, about 375 degrees F. Lower the heat a little.
11. 11
    Then hold 1 shrimp by its tail and dip it into the batter to coat evenly; slip it into the hot oil.
12. 12
    Repeat rapidly with the rest of the shrimp and deep-fry them for 3 minutes.
13. 13
    Turn the shrimp constantly, with a gentle motion, after they're all in the oil.
14. 14
    When they are golden brown, remove them with chopsticks, a skimmer, or a slotted spoon to paper towels to drain.
15. 15
    Arrange the shrimp on a serving platter and sprinkle a little roasted salt-pepper on top.
16. 16
    The shrimp may be done 10 to 15 minutes in advance and kept hot and crisp in a 200 degree F oven.
17. 17
    Or decrease the frying time by 30 to 45 seconds; then drain on paper towels.
18. 18
    When ready to serve, refry until brown and crisp, about 30 seconds.