From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: COLLECTION: Deep Fried Shrimp Recipes Date: Sun, 9 Apr 1995 20:45:15 GMT Organization: Taronga Park BBS Message-ID: <7ba_9504050900@salata.com> Misty Fried Shrimp (Ebi No Kasumi Age) No. 2654 Yields 8 Servings 3 oz Harusame or Saifon 1/2 tsp Salt (Japanese Soy Flour 1/4 tsp Sansho (Japanese Noodles) Fragrant Pepper) 30 LARGE Shrimp, Peeled & 2 Egg Whites Deveined (Tails - Soy Sauce Reserved) - Lime Wedges 1/3 Cup Flour Preheat the oil in the deep fryer. Hold the noodles over a paper bag. Use a scissors to cut the noodles into 1/4 " - 1/2" pieces. Transfer to a large bowl. Score the underbelly of the shrimp to prevent curling. Pat the shrimp dry with paper towels. Combine the flour with the salt and sansho. Pour the flour mixture into a plastic bag. Add the shrimp in small batches. Shake the bag to coat the shrimp lightly with the flour mixture. Set aside. Beat the egg whites in a medium bowl until they are foamy. Dip each shrimp into the egg white. Pat the cut noodles onto the shrimp, covering the shrimp completely. Fry the shrimp in small batches (do not crowd). Fry until opaque (about 2 minutes). The noodles will remain pale. Drain on paper towels. Serve hot or at room temperature with soy sauce and lime wedges. Fan Tail Shrimp No. 2024 Yields 3 Servings 1 lb Large, Uncooked Shrimp 1 Tbls Cooking OIl 1 Cup Flour 1 Cup Cold Water 1/2 tsp Salt Oil For Frying 1 tsp Sugar 1 Egg, Slightly Beaten Preheat the oil in the deep fryer. Shell and devein the shrimp. Cut a slit through each shrimp starting about 1/2" from the head and running t within 1/2" of the tail. Pull the tail through the slit to make a fan-tailed butterfly shape. Pat dry with paper toweling. Combine the flour, salt, sugar, egg, first measure of oil and water in a small bowl. Beat until almost smooth. Dip the shrimp in the batter. Drain briefly. Fry until golden (about 2 1/2 minutes). Drain. Serve hot. Good with seafood sauce. Butterfly Shrimp No. 1228 Yields Jumbo Raw Shrimp Sauce Tempura Batter Oriental Sweet & Sour Preheat the deep fat fryer to 370 degrees. Shell and devein the shrimp, leaving the tail on. Hold each shrimp with its underside up and slice down its length, almost to the vein. Spread and flatten the shrimp into the "butterfly" shape. Insert a long toothpick into each shrimp, from the head end all the way to the tail, to prevent the shrimp from curling while being cooked. Dip each shrimp in Tempura Batter, keeping the tail out. Fry until golden (8-10 minutes). Drain on paper toweling. Serve with oriental sweet & sour sauce. Shrimp Tempura No. 1563 Yields 1 lb Raw Shrimp Fish Fritter Batter for Preheat the fat in the deep fryer to 370 degrees. Shell and clean the shrimp, leaving the tails on. Dip the shrimp, a few at a time, into the batter - do not cover the tail. Fry until golden brown. Drain on paper toweling. Serve with Hot Mustard Sauce, Oriental Sweet & Sour Sauce or Sauce Dijonnaise. Puffy Fried Shrimp No. 2794 Yields 3 Servings 1 Lb Medium Uncooked Shrimp 3/4 Cup Cornstarch 1 Egg, Separated 1/2 tsp Dry Mustard 1 Tbls Cooking Oil 1/2 tsp Salt 1/2 Cup FLAT(!) Beer Preheat the oil in the deep fryer. Shell the shrimp. Remove the vein. Pat dry with paper towels. Beat the egg yolk with the oil and beer in a small bowl. Combine the cornstarch, dry mustard and salt. Stir into the egg yolk mixture. Dip the shrimp into the batter. Deep fry until golden and crispy (2-3 minutes). Drain. Serve hot.