Recipe Details

Summary

Name: Puff Shrimp

Category: Chinese

12 large shrimp (about 1 1/2 lbs.)

1/2 teaspoon garlic juice

1/4 teaspoon salt

1/2 teaspoon monosodium glutamate

oil for deep frying 2−3 quarts

Chinese parsley, watercress, lettuce leaves, for garnish (optional)

Remove shells from the shrimp except for the last tail section.

With a sharp knife, cut the shrimp from the underside almost through

the back. Be careful not to sever the halves completely. Remove black

veins and rinse the shrimp well. Place on paper towels and pat dry.

Arrange shrimp on a plate or platter, with split side up. Rub a little

garlic juice on each. Sprinkle a touch of salt and monosodium glutamate

on each. Put aside.

1 1/2 cups white flour

( do not use unbleached flour−it turns

gray instead of golden brown.)

1 tabelspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup cold water

Place flour, baking powder, and salt in a mixing bowl. Mix throughly.

Add oil, a little at a time, while stirring with a wooden fork or spoon

until all the ingredients form a ball and the sides of the bowl are

clean. Add water a little at a time while stirring, until the dough

becomes the consistancy of pancake batter; the thicker the batter the

thicker the crust will be on the shrimp.

Place the shrimp and the batter conveniently near your cooking utensil.

Heat the oil in a wok, or a deep frying utensil, to 350−360 f. You can also

test the temperature of the oil by putting a drop of batter in it.

If the batter sizzles, puffs up, or floats, the oil is ready.

Take each shrimp by the tail, and dip it into the batter. Put shrimp

directly the hot oil one at a time. As each turns a golden brown, remove

from oil with tongs and place on a paper towel to drain. Arrange on a

serving plate and garnish with parsley or watercross.(A few pieces of lettuce

under the shrimp help to make the dishes look fuller and prettier, and this

allows any excess oil to drain)

Puff shrimp need not be served at once, because the breading will not turn

limp or soggy. Keep them in a preheated 180 oven and the shrimp will still

be hot and crisp for half an hour or longer.

No dip or gravy is required.