Recipe - Oriental Ginger Shrimp

8 Unshelled raw jumbo shrimp,
thawed if frozen
One half cup Allpurpose flour
One fourth teaspoon Salt
1 teaspoon Corn oil
One fourth cup Water
1 Piece ginger root, peeled,
grated (1")
1 Garlic clove, crushed
1 teaspoon 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 deepfat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of dayold 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini