Fantail Shrimp

Name: Fantail Shrimp (鳳尾蝦)
Yield: This recipe serves 2 to 3 as a main course with a vegetable and rice. The shrimp are also excellent appetizers; in that case, buy medium shrimp.
Cuisine: Chinese
Ingredients: 6 tablespoons cornstarch; 2 teaspoons baking powder; 1 egg, lightly beaten; 9 tablespoons water; ¾ cup water; 1 pound large or jumbo shrimp; 1 cup flour; 1 tablespoon baking powder; 3 tablespoons oil; 1 cup water; 6 tablespoons flour; ½ teaspoon salt; 4 cups oil; ¼ cup oil; Roasted salt-pepper; 3 tablespoons sesame seeds

鳳尾蝦

Preparation info

This recipe serves
2 to 3
as a main course with a vegetable and rice. The shrimp are also excellent appetizers; in that case, buy medium shrimp.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Plain and simple, this shrimp is closest to the Western conception of deep-frying. Since the shrimp isn’t pretreated or covered with a sauce, the batter becomes important. I am offering you three versions: the egg batter is crisp and fluffy, thicker than the second; the flour and cornstarch batter is crunchy and puffy; and the sesame seed batter is nutty and brittle.

Ingredients

Asia
China
Main course

Ingredients

Method