Phoenix-Tailed Shrimp Recipe

Phoenix-Tailed Shrimp Recipe

Ingredients

• Serving Size : 4
• 1 pound (medium) fresh shrimp
• 1 cup water – cold
• 1 tablespoon vodka
• 2 cup oil – for deep-frying
• 1 1/2 teaspoon salt
• 6 tablespoon salt – coarse
• 1/8 teaspoon white pepper
• 1/2 teaspoon black peppercorns
• 1 cup all-purpose flour
• 2 tablespoon Szechuan peppercorns
• 2 teaspoon baking powder

Method

1. Carefully remove the shells from the shrimp, leaving the tail sections intact.
2. Devein and wash under cold running water; pat dry with paper towels.
3. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.
4. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.
5. In a wok, heat the 2 cup of oil until it reaches 350 degrees F
6. Add 1 tablespoon of the hot oil to the batter and stir to combine.
7. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil.
8. Deep-fry all the shrimp, a few at a time, until golden brown.
9. This should take about 2 minutes for each batch.
10. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
11. Makes 8 to 10 appetizer servings.
12. FOR DIPPING: In a bowl, combine coarse salt and the peppercorns.
13. In a dry frying pan over high heat, brown the salt/pepper mixture.
14. When browned remove and run the mixture through a grinder.

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