"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crispy Fried Shrimp Recipe

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This recipe for Crispy Fried Shrimp, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Deetz- Chinese Cookbook by Leeann Chin
Added: Wednesday, March 25, 2009


1 pound fresh or frozen raw shrimp
1 egg, slightly beaten
1 T. cornstarch
1 tsp. dry white wine
1/2 tsp. light soy sauce
1/4 tsp. salt
Vegetable Oil
1/2 c. all-purpose flour
1/2 c. water
3 T. cornstarch
1 T. vegetable oil
1/2 tsp. baking soda
1/2 tsp. salt

Remove shells from shrimp, leaving tails intact. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Slit shrimp lengthwise down back almost in half. Mix egg, 1 T. cornstarch, the wine, soy sauce and 1/4 tsp. salt in bowl; stir in shrimp. Cover and refrigerate 10 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 375. Mix flour, water, 3 T. cornstarch, 1 T vegetable oil, the baking soda and 1/2 tsp. salt. Stir shrimp into batter until well coated. Fry 5 or 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes. Drain on paper towel. Serve with Hot Mustard or Sweet and Sour Sauce.

Number Of Servings:
Number Of Servings:
About 20 shrimp




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