Fantail Shrimp

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

Fung Mei Har

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)

Asia
China
Guangdong Province
Cantonese
Sauce
Fish course

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