MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

... To the person who invented ZERO. Thanks for nothing!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Fried Salt & Pepper Shrimp
Categories: Five, Appetisers, Seafood
Yield: 8 Servings

1 lb U-20 shrimp in shells;
- peeled, deveined
3/4 ts Sea salt
1/2 ts Fresh ground black pepper
1/2 ts Chinese 5-spice powder
4 c Oil for frying

Cut off feathery legs and hard pointed area right above
the tail of each shrimp. Rinse shrimp and dry thoroughly.

Combine salt, pepper, and 5-spice powder in a small bowl.

Heat oil in wok or a heavy pot over high heat until your
deep fry thermometer reaches 400-|F/205-|C.

Cook shrimp, about 5 per batch, in the hot oil until
shrimp are bright pink and cooked through, about 1 minute.
Remove shrimp with a slotted spoon and transfer to a paper
towel-lined plate. Return oil temperature to 400-|F/205-|C
before each new batch.

Discard the oil in the wok and heat wok over medium-high
heat; add deep-fried shrimp and spice mix and cook,
stirring constantly, until fragrant, 30 seconds to 1
minute.

Recipe by: Laguna Lala

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Google it. Then Amazon it.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

... An octopus is just a big, wet spider.
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