Ingredients
- 1 pound (21 to 25 per lb.) shrimp in shells
- 2 tablespoons sake or dry sherry
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- About 1 1/2 cups salad oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher or other coarse salt
- 1/4 cup slivered fresh basil leaves
Description
While In Kenting, A Fishing Village In Taiwan, Jean Patterson Was Served Just-caught Shrimp Crisp-fried In Hot Oil; To Her Delight, The Shells Were Crunchy And Edible, And The Shrimp The Most Succulent She Had Eaten. Back Home, She Now Cooks Shrimp In The
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter