|Copyright 2011 LtDan's Kitchen blogs|
1 1/2 lb large shrimps, tail on
1 tsp salt
1 tbsp lemon juice
canola oil for frying
1 egg, slightly beaten
1 1/4 cup ice cold water
1 1/2 tsp baking powder
1 1/2 cup flour
1/8 tsp pepper
1/2 tsp salt
1. In a bowl, combine all the ingredients for the batter and mix well. If
the batter is too thick, just add some water until it is thin enough to
coats the shrimps. Set aside.
2. Slit the shrimp down the back to butterfly it without cutting through.
Season with the salt and the lemon juice when about ready to coat with
batter, otherwise, the lemon will cook the shrimp.
3. When ready to fry, dunk the shrimp into the batter holding on to the
tail. Fry in the heated oil until golden brown. Drain the excess oil on
paper towels and do the same for the remaining shrimps.
4. Keep the shrimps warm in a preheated oven at 200°F. Serve with sweet
red chili sauce.