Recipe - Phoenix-Tailed Shrimp

1 pound (medium) fresh shrimp
1 tablespoon Vodka
1 One half teaspoon Salt
1/8 teaspoon White pepper
1 cup Allpurpose flour
2 teaspoon Baking powder
1 cup Water, cold
2 cup Oil, for deepfrying
6 tablespoon Salt, coarse
One half teaspoon Black peppercorns
2 tablespoon Szechuan peppercorns

Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deepfry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.

Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981