Asian Ginger Shrimp
By: Anonymous
Published: Friday, December 4, 2009 - 12:46am

Ingredients




8 Unshelled raw jumbo shrimp, thawed if frozen
1/2 cup All-purpose flour
1/4 teaspoon Salt
1 teaspoon Corn oil
1/4 cup Water
1 piece ginger root, peeled, grated (1")
1 Garlic clove, crushed
1 teaspoon Chili sauce
1 Egg white
Vegetable oil
1 Green onion daisy
Red bell pepper strips

Preparation

1 Shell shrimp, leaving tail shells on. Make a small incision along spines. 2 Remove black spinal cord from shrimp. 3 In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined. 4 Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion daisy and bell pepper strips and serve hot.