Name: Fantail Shrimp
Cuisine: China
Ingredients: 1 pound large shrimp, shelled, deveined, washed, thoroughly dried, and butterflied (about 20 to 24 shrimp); 2½ teaspoons curry powder mixed with 2½ teaspoons cold water; 1 cup plus 1 tablespoon cold water; 1 tablespoon peanut oil; 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water; 1 cup Chicken Broth; ¾ cup flour; ¾ cup cornstarch; 4–5 cups peanut oil for frying; ½ teaspoon salt; 1¾ tablespoons baking powder

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The shrimp is thought to be a happy food. The reason is simply because the Cantonese word for shrimp is har, which is the sound of laughter.

Ingredients

1 pound large shrimp, shelled, deveined, washed, thoroughly dried, and butterflied (about 20 to 24 shrimp)

Method

Make the batter: place the cornstarch, flour, and baking powder in a bowl. Pour in the cold water gradually, stirring clockwise with chopsticks, until the mixture is smooth. Add the peanut oil and salt and blend well. Set aside.
Heat wok over high heat, add the 4 to 5 cups