Deep Fried Phoenix Tailed Shrimp
Submitted by Steviehec
Butterflied shrimp dipped in a light batter and fried until golden, with tails fanned out like a phoenix. Seasoned with dry sherry and white pepper for a classic Chinese appetizer.
YIELD
8 servingsPREP
30 minCOOK
35 minREADY
1 hrsThe name says it all. Each shrimp is butterflied and flattened so the tail fans out like a phoenix’s plumage, then dipped in a light, airy batter and fried to a shattering golden crisp.
A splash of dry sherry and a pinch of white pepper season the shrimp before they hit the oil, giving them a subtle warmth that straight-up salt alone can’t deliver.
This is the kind of dish that disappears from the plate before you can set it down.
Kitchen Tips
- Devein carefully with a small sharp knife. A clean cut down the back also helps the shrimp butterfly flat
- Keep the batter cold. Warm batter absorbs more oil and turns heavy instead of crispy
- Fry in small batches of 6 or fewer so the oil temperature stays consistent
- Hold finished shrimp in a low oven on paper towels so they stay crunchy while you fry the rest
Ingredients
Directions
Peel off each shrimp shell down to the last section, leaving it and the tail attached to the shrimp.
Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein.
Wash the shrimp under cold running water and pat them dry with paper towels.
Cut the shrimp ¾ of the way through along their inner curves and flatten themw itht he side of a cleaver or large, heavy knife.
Combine the wine, salt and pepper.
Spread the shrimp out flat and sprinkle the cut side of each one with the mixture.
To make the batter, pour the flour into a bowl, gradually stir in the water to form a smooth paste, then add the baking powder.
Have the sprimp and oil within easy reach.
Preheat the oven to 250 degrees F. and place in it a shallow baking dish lines with a double thickness of paper towels.
Pour the oil into a 12 inch wok or heavy deep fryer and heat it until a haze forms above it or it registers 375℉ (190℃). on a deep frying thermometer.
Pickup the shrimp by their tails, dip one at a time into the batter and then drop them carefully into the hot oil.
Fry only 6 at a time, turning them once or twice, for 2 to 3 minutes, or until golden brown.
Drain them in the paper lined dish and keep them warm in the oven while you deep fry the remaining shrimp.
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