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Ingredients

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Directions

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  • Thaw shrimp, if frozen. Peel and devein shrimp. Using a sharp knife, carefully slit the shrimp all along its inner curve, cutting just three-fourths of the way through the flesh. Do not cut through tail. Turn the shrimp cut side down. Using the flat side of a meat mallet, slightly flatten the shrimp. Stir together the sherry and the 1/2 teaspoon gingerroot. Toss with the shrimp. Cover and let stand while preparing oil and batter.

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  • In a wok or 3-quart saucepan heat 1-1/2 to 2 inches cooking oil or shortening to 365 degree F. Meanwhile, for batter, in a small mixing bowl combine the flour, green onion, baking powder, salt, and the 1/4 teaspoon grated ginger. Add the water. Using a rotary beater or wire whisk, beat until smooth.

Instructions Checklist
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Instructions Checklist
  • Pick up each shrimp by the tail. Dip all but the tip of the tail into the batter, swirling to coat. Fry shrimp, a few at a time, in the hot oil about 3 minutes or until golden, turning once. Using a wire strainer or slotted spoon, remove shrimp from oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining shrimp. If desired, serve shrimp with Sweet-and-Sour Dipping Sauce. Makes 12 appetizer servings.

Nutrition Facts

261 calories; 19 g total fat; 2 g saturated fat; 55 mg cholesterol; 258 mg sodium. 116 mg potassium; 16 g carbohydrates; 7 g protein;

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