© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 pound shrimp
2 tablespoons salt, or to taste
3 ½ ounce all-purpose flour
2 cups vegetable oil for deep-frying
Shell and devein the shrimps and wash well. Drain and sprinkle with the salt. Let marinate for 15 minutes.
Mix the shrimps with the flour until well coated. Heat the oil in a wok to about 350°F, or until a piece of scallion green or ginger sizzles and moves about when dropped into the oil. Add the shrimp and deep-fry until browned. Remove, drain well, and serve.