Jim Lee’s Puff Shrimp

 

1 ½ lb. large shrimp, shelled with the tails left intact, and deveined

½ tsp. garlic juice, extracted with a garlic press

¼ tsp. salt

1 ½ C. flour

1 T. baking powder

½ tsp. salt

½ C. vegetable oil

1 C. cold water

1 – 12 C. oil for deep frying

fresh coriander or watercress sprigs

 

With a sharp knife, cut each shrimp from the underside almost through to the back. Be careful not to sever the halves completely. Remove any black veins and rinse the shrimp well. Place the shrimp on paper towels and pat them dry. Arrange the shrimp on a plate or platter, their split sides up. Rub a little garlic juice on each shrimp. Sprinkle a touch of salt on each shrimp. Put them aside. Place the flour, baking powder and salt in a mixing bowl. Mix thoroughly. Add the vegetable oil a little at a time.  while stirring with a wooden fork or spoon until all of the ingredients form a ball and the sides of the bowl are clean. Add the water a little at a time, while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter, the thicker the crust will be on the cooked shrimp.) Place the shrimp and the batter conveniently near your cooking vessel. Heat the oil in a wok or a deep-frying vessel to 360° F. 1182° C.J. You can also test the temperature of the oil by putting a drop of batter in it. If the batter sizzles, puffs up and floats, the oil is ready. Take each shrimp by the tail and dip it into the batter. Put the shrimp directly into the hot oil, one at a time. As each shrimp turns golden brown, remove it from the oil with tongs and place it on paper towels to drain. Arrange the shrimp on a serving plate and garnish the plate with coriander or watercress. A few leaves of lettuce under the shrimp will help to make the dish look fuller and prettier and will allow any excess oil to drain.