Oriental Ginger Shrimp Recipe

Title: ORIENTAL GINGER SHRIMP
  Categories: Appetizers, Seafood, Oriental
       Yield: 4 servings
  
       8    Unshelled raw jumbo shrimp,
            -thawed if frozen
     1/2 c  All-purpose flour
     1/4 ts Salt
       1 ts Corn oil
     1/4 c  Water
       1    Piece ginger root, peeled,
            -grated (1")
       1    Garlic clove, crushed
       1 ts Chili sauce
       1    Egg white
            Vegetable oil
       1    Green onion daisy
            Red bell pepper strips
  
   Shell shrimp, leaving tail shells on. Make a small
   incision along spines. Remove black spinal cord from
   shrimp.
   
   In a bowl, combine flour, salt, corn oil and water.
   Stir in ginger, garlic and chili sauce and beat well.
   Stiffly whisk egg white, then gently fold into batter
   until evenly combined.
   
   Half fill a deep-fat fryer or saucepan with oil; heat
   to 375'F. (190'C.) or until a 1/2" cube of day-old
   bread browns in 40 seconds. Hold each shrimp by its
   tail and dip into batter, then lower into hot oil. Fry
   3 minutes or until golden. Drain on paper towels.
   Garnish with green onion daisy and bell pepper strips
   and serve hot.
  
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