"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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