Prep 30 mins
Cook 15 mins
Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.
- 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
- Remove the shells from the shrimp but leave the last segment and the tails on.
- Split the shrimp down the back until almost completely open.
- Remove the vein.
- Place the shrimp in a bowl of ice water.
- Combine the dry ingredients for the batter.
- Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
- Now add the water a little at a time, stirring contantly in one direction.
- Eventually the batter will become smooth and silky.
- Stop adding water when you attain this consistency of a thin pancake batter.
- Allow the batter to rest, covered, for atleast 15 minutes.
- Prepare either or both sauces to serve with your shrimp.
- Shred the lettuce and place on a platter.
- Cover with plastic wrap until ready to use.
- Place the oil in a wok and heat to 375F.
- While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
- Line a work platter with paper toweling.
- Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
- Remove with large strainer to the work platter.
- Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
- Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
- Serve with the sauce (s).