Deep Fried Phoenix Tailed Shrimp

Directions

1. 1

   1 pound shrimp 1 tablespoon dry sherry 1 teaspoon salt 1/8 teaspoon ground white pepper **FOR THE BATTER** 1 1/2 cups flour 1 cup cold water

2. 2

   Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein

3. 3

   Wash the shrimp under cold running water and pat them dry with paper towels

4. 4

   Cut the shrimp 3/4 of the way through along their inner curves and flatten themw itht he side of a cleaver or large, heavy knife

5. 5

   Combine the wine, salt and pepper

6. 6

   Spread the shrimp out flat and sprinkle the cut side of each one with the mixture

7. 7

   To make the batter, pour the flour into a bowl, gradually stir in the water to form a smooth paste, then add the baking powder

8. 8

   Have the sprimp and oil within easy reach