Recipe ingredients
- 12 large shrimp, about 1 1/2 lbs.
- 1/2 teaspoon garlic juice
- 1/4 teaspoon salt
- 1/2 teaspoon monosodium glutamate
- Oil for deep frying 2-3 quarts
- Chinese parsley, watercress, lettuce leaves, for garnish (optional)
- 1 1/2 cups white flour
- 1 tabelspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup cold water
Recipe method
- Remove shells from the shrimp except for the last tail section.
- With a sharp knife, cut the shrimp from the underside almost through the back.
- Be careful not to sever the halves completely.
- Remove black veins and rinse the shrimp well. Place on paper towels and pat dry.
- Arrange shrimp on a plate or platter, with split side up.
- Rub a little garlic juice on each.
- Sprinkle a touch of salt and monosodium glutamate on each. Put aside.
- Place flour, baking powder, and salt in a mixing bowl. Mix throughly.
- Add oil, a little at a time, while stirring with a wooden fork or spoon until all the ingredients form a ball and the sides of the bowl are clean.
- Add water a little at a time while stirring, until the dough becomes the consistancy of pancake batter.
- Place the shrimp and the batter conveniently near your cooking utensil.
- Heat the oil in a wok, or a deep frying utensil, to 350-360 F.
- Take each shrimp by the tail and dip it into the batter.
- Put shrimp directly the hot oil one at a time.
- As each turns a golden brown, remove from oil with tongs and place on a paper towel to drain.
- Arrange on a serving plate and garnish with parsley or watercross.
Other chinese recipes:
Puff shrimp recipe
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