Serving Size: 4

1 pound (medium) fresh shrimp
1 cup water — cold
1 tablespoon vodka
2 cup oil — for deep-frying
1 1/2 teaspoon salt
6 tablespoon salt — coarse
1/8 teaspoon white pepper
1/2 teaspoon black peppercorns
1 cup all-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon baking powder

Cooking Directions:

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. Deep-fry 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