Phoenix-Tailed Shrimp is a classic Chinese appetizer that highlights the natural sweetness of fresh shrimp encased in a light, crispy batter. The technique of leaving the tail shell on not only gives the dish its elegant “phoenix” appearance but also provides a convenient handle for dipping. The batter is kept light with baking powder and a splash of vodka, which helps create a delicate, airy crust that stays crisp longer. These shrimp are typically served with a savory, numbing Szechuan peppercorn salt that complements the mild seafood flavor. Perfect for festive gatherings or as an upscale starter, this dish offers a delightful contrast between the tender meat inside and the crunchy exterior. It is simple enough for weeknight cooking yet impressive enough to impress guests.
Phoenix-Tailed Shrimp
Description
Phoenix-Tailed Shrimp is a classic Chinese appetizer that highlights the natural sweetness of fresh shrimp encased in a light, crispy batter. The technique of leaving the tail shell on not only gives the dish its elegant "phoenix" appearance but also provides a convenient handle for dipping. The batter is kept light with baking powder and a splash of vodka, which helps create a delicate, airy crust that stays crisp longer. These shrimp are typically served with a savory, numbing Szechuan peppercorn salt that complements the mild seafood flavor. Perfect for festive gatherings or as an upscale starter, this dish offers a delightful contrast between the tender meat inside and the crunchy exterior. It is simple enough for weeknight cooking yet impressive enough to impress guests.Ingredients
Directions
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Remove the shells from the shrimp, leaving the tail sections intact.
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Devein the shrimp and wash them under cold running water; pat thoroughly dry with paper towels.
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In a small bowl, mix the vodka, 1 teaspoon salt, and white pepper.
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Marinate the shrimp briefly in the vodka mixture while you prepare the batter.
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In a mixing bowl, combine the flour and baking powder.
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Gradually add the cold water to the flour mixture, whisking until smooth and lump-free.
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In a wok or deep fryer, heat the oil until it reaches 350 degrees F (177C).
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Add 1 tablespoon of the hot oil to the batter and stir to combine.
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Take a shrimp by the tail and dip the body into the batter, ensuring the tail remains uncovered.
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Slide the battered shrimp into the hot oil, working in small batches to avoid overcrowding.
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Deep-fry the shrimp for about 2 minutes, or until golden brown and crispy.
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Drain the fried shrimp on paper towels.
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Arrange the shrimp tails-up in a serving dish.
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Serve immediately with the coarse salt and crushed Szechuan peppercorn mixture for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 161.3kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 86.3mg29%
- Sodium 4009.5mg168%
- Total Carbohydrate 23.3g8%
- Dietary Fiber 0.8g4%
- Sugars 0.2g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prepare the dipping salt: Toast the Szechuan peppercorns and black peppercorns in a dry pan until fragrant. Crush them coarsely with a mortar and pestle or spice grinder. Mix with the coarse salt.
Ensure shrimp are completely dry before marinating to help the batter adhere properly.
Maintain the oil temperature at 350F. If the oil is too cool, the shrimp will be greasy; if too hot, the outside will burn before the inside cooks.
Serve immediately after frying for the best texture, as the batter will soften over time.
