Yield: 4 servings
|1 pounds||(medium) fresh shrimp|
|⅛ teaspoon||White pepper|
|1 cup||All-purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Water, cold|
|2 cups||Oil, for deep-frying|
|6 tablespoons||Salt, coarse|
|½ teaspoon||Black peppercorns|
|2 tablespoons||Szechuan peppercorns|
Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981