Ingredients
-
1
-
1/2
-
8
-
-
1 1/2
-
1
-
1
-
1/2
-
1 - 1 1/4
-
-
1 1/2
-
3
-
2
-
1
-
Directions
Crispy Shrimp, Crispy batter-fried shrimp with two dipping sauces (I can’t decide which one I like best) You can have this either as an appetizer or main course , Crispy batter-fried shrimp with two dipping sauces (I can’t decide which one I like best) You can have this either as an appetizer or main course
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Steps
|
1
Done
|
Remove the Shells from the Shrimp but Leave the Last Segment and the Tails On. |
|
2
Done
|
Split the Shrimp Down the Back Until Almost Completely Open. |
|
3
Done
|
Remove the Vein. |
|
4
Done
|
Place the Shrimp in a Bowl of Ice Water. |
|
5
Done
|
Combine the Dry Ingredients For the Batter. |
|
6
Done
|
Mix Well, Then Add the Oil a Little at a Time Until Oil and Flour Are Thoroughly Mixed; Break Up Any Large Lumps. |
|
7
Done
|
Now Add the Water a Little at a Time, Stirring Contantly in One Direction. |
|
8
Done
|
Eventually the Batter Will Become Smooth and Silky. |
|
9
Done
|
Stop Adding Water When You Attain This Consistency of a Thin Pancake Batter. |
|
10
Done
|
Allow the Batter to Rest, Covered, For Atleast 15 Minutes. |
|
11
Done
|
Prepare Either or Both Sauces to Serve With Your Shrimp. |
|
12
Done
|
Shred the Lettuce and Place on a Platter. |
|
13
Done
|
Cover With Plastic Wrap Until Ready to Use. |
|
14
Done
|
Place the Oil in a Wok and Heat to 375f. |
|
15
Done
|
While the Oil Is Heating, Drain the Shrimp, Pat Dry and Dip in the Batter, Leaving the Tail Exposed For Easy Handling. |
