SHRIMP: This is another family favourite that may well be enjoyed by anybody who does not mind deep--fried food.

DEEP-FRY JUMBLE SHRIMP:

1 ½ lbs. extra large or jumble shrimp, about 30 per lb size or bigger                          

cooking oil for deep frying

seasoning:

    1 tsp. salt + 1/2 tsp sugar                                                     

    1 tbsp. rice wine or dry sherry

    2 stalks green onion                                    

    2 thin slices ginger

    dash of white pepper

batter****:

    ¾ cup all purpose flour                               

    ¼ cup tapioca starch                                   

    1 ½ tsp. baking powder                               

    ½ tsp. salt                                                    

    1 tsp sugar                                                  

    ½ cup ice water****                                   

Rinse, shell and de-vein shrimp, leaving tail ends in place. Wrap shrimp in several  thickness of paper towels. Refrigerate for 1 hour. Add seasoning ingredients into shrimp and marinate 30 minutes.

Sift flour, salt and baking powder together into a large bowl. Add ice water gradually, using a whisk to whisk mixture well. Let it stand for 10-15 minutes. Stir well before using.

In wok or deep non-stick saucepan, heat enough oil for deep-frying until very hot. Hold each shrimp by its tail end and dip it into batter, coating each evenly, allowing excess to drip back into the bowl of batter.  Drop shrimp carefully into hot oil. Deep-fry 2 minutes, or until golden brown. Drain on paper towels. Serve right away.

**** Beer can be used to substitute for ice water if preferred****.

**** This batter can be used as tempura batter to deep fry fish, oysters, as well as large thick pieces of yam, egg plants, and chunks of green peppers and other vegetables.