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Phoenix-Tailed Shrimp

Phoenix-Tailed Shrimp

Preparation Time:
Cook time:
Yield: 8 - 10 servings


1 lb Shrimp
1 cup Water, cold
1 Tbsp Vodka
2 cups Oil, for deep frying
1 1/2 tsp Salt
1/8 tsp White Pepper
1 cup all-purpose Flour
2 tsp Baking Powder


Carefully remove the shells from the shrimp, leaving the tail sections intact. De-vein 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. 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 your choice of dip.

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