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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.
