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2
as a main course .Easy
Published 1982
This is the fried shrimp of China—a whole, shelled shrimp with its red tail left on for a handle, dipped in batter, than deep-fried to a crispy golden brown. The body of the shrimp, slit partway and flattened, spreads upon frying to an appealing-looking fan. This is the phoenix tail, one more example of how the Chinese love to lyricize food and elevate it above the merely chewable.