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<blockquote data-quote="moreluck" data-source="post: 84485" data-attributes="member: 1246">Phoenix-Tail Shrimp&nbsp;&nbsp;Ingredients:1 pound medium-size or large raw shrimp1 cup unsifted all-purpose flour2 1/2 teaspoons baking powder1/4 teaspoon salt1 dash white pepper1 cup waterSalad oilDipping sauces: catsup and hot mustard or sweet and sour kumquat sauceSalt-pepper mix Directions:Shell shrimp, but leave the tail sections on for handles. Devein, wash, and pat dry with paper towels. In a bowl, combine flour, baking powder, salt, and pepper. Add water and stir until batter is smooth. In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375 friend on a deep-frying thermometer. Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil. Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes). Remove with a slotted spoon and drain on paper towels. Serve with dipping sauce of your choice.</blockquote>

[QUOTE="moreluck, post: 84485, member: 1246"] Phoenix-Tail Shrimp [B]Ingredients[/B]: 1 pound medium-size or large raw shrimp 1 cup unsifted all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 dash white pepper 1 cup water Salad oil Dipping sauces: catsup and hot mustard or sweet and sour kumquat sauce Salt-pepper mix [B]Directions[/B]: Shell shrimp, but leave the tail sections on for handles. Devein, wash, and pat dry with paper towels. In a bowl, combine flour, baking powder, salt, and pepper. Add water and stir until batter is smooth. In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375 friend on a deep-frying thermometer. Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil. Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes). Remove with a slotted spoon and drain on paper towels. Serve with dipping sauce of your choice. [/QUOTE]

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