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    You are in: Home / Recipes / Chinese Deep-Fried Shrimp Recipe
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    Chinese Deep-Fried Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    CJAY's Note:

    From my collection of handwritten recipes.

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    Serves: 6



    Units: US | Metric


    1. 1
      Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared.
    2. 2
      Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel.
    3. 3
      Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.

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    Nutritional Facts for Chinese Deep-Fried Shrimp

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 203.2
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 3.1 g
    Cholesterol 31.9 mg
    Sodium 408.4 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 4.2 g

    The following items or measurements are not included:

    Wondra Flour

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