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
Puff
Shrimp 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.