1 pound large shrimp in the shell 1/2 teaspoon salt 1 Tablespoon rice wine 1 Tablespoon cornstarch Peanut oil for frying
For batter: 3/4 cup gf flour 1 Tablespoon baking powder 1 cup water
For seasoned salt: 1 Tablespoon kosher salt 1/2 teaspoon Sichuan peppercorns, ground
Directions
hell the shrimp, leaving the tails. Devein and butterfly. Sprinkle the shrimp with salt, wine and cornstarch. Sift the flour with the baking powder and mix in the water gradually to make a smooth batter. Heat oil to very hot. Pick the shrimp up by the tail and dip each into the batter. Carefully slide into the hot oil. Add a few at a time. Remove shrimp when they turn golden. Serve immediately with seasoned salt. For seasoned salt mix salt and ground Sichuan peppercorns and mix well.
Tips
We've found that batter made with gf flour tends to thicken. If your batter becomes too thick, thin with water.
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