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: 1 pound large or jumbo shrimp; 3 tablespoons sesame seeds; 4 cups oil; 1 cup water; 3 tablespoons oil; Roasted salt-pepper; 1 tablespoon baking powder; 9 tablespoons water; 1 cup flour; 2 teaspoons baking powder; ¼ cup oil; ½ teaspoon salt; 6 tablespoons cornstarch; 6 tablespoons flour; ¾ cup water; 1 egg, lightly beaten

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.