*  Exported from  MasterCook  *
 Recipe By     : Time Life Books Foods of the World Recipes: Chinese Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         shrimp
    1      tablespoon    dry sherry
    1      teaspoon      salt
      1/8  teaspoon      ground white pepper
                         **FOR THE BATTER**
    1 1/2  cups          flour
    1      cup           cold water
    1      tablespoon    baking powder
 Peel off each shrimp shell down to the last section, leaving it and the tail
 attached to the shrimp. Cut down the back of each shrimp with a small, sharp
 knife and remove the black or white intestinal vein. Wash the shrimp under
 cold running water and pat them dry with paper towels. Cut the shrimp 3/4 of
 the way through along their inner curves and flatten themw itht he side of a
 cleaver or large, heavy knife. Combine the wine, salt and pepper. Spread the
 shrimp out flat and sprinkle the cut side of each one with the mixture.
 To make the batter, pour the flour into a bowl, gradually stir in the water
 to form a smooth paste, then add the baking powder.
 Have the sprimp and oil within easy reach. Preheat the oven to 250° and
 place in it a shallow baking dish lines with a double thickness of paper
 Pour the oil into a 12 inch wok or heavy deep fryer and heat it until a haze
 forms above it or it registers 375° on a deep frying thermometer. Pickup the
 shrimp by their tails, dip one at a time into the batter and then drop them
 carefully into the hot oil. Fry only 6 at a time, turning them once or
 twice, for 2 to 3 minutes, or until golden brown. Drain them in the paper
 lined dish and keep them warm in the oven while you deep fry the remaining
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 NOTES : Calories: 297.2 (7.5% from fat)
 Fat: 2.4g
 Cholesterol: 173mg
 Carbohydrate: 37.3g
 Fiber: 1.4g
 Sodium: 976mg