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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I usually serve these on long skewers imbedded into an inverted 1/2 cantaloup and use the other half for the dip. Ingredients:
1 pound uncooked medium shrimp, deveined with shell on (21 to 25 per pound) |
1/2 tsp. salt |
1/4 tsp. freshly ground pepper |
vegetable oil for deep-frying |
1 cup flour |
2 eggs, lightly beaten |
1 cup chinese rice stick noodles (mei fun) broken into pieces 1/8 to 1/4 inch pieces |
Directions:
1. Carefully shell the shrimp, but leave the last shell segment and the tail attached. Wash the shrimp under cold running water and pat dry with paper towels. Sprinkle with salt and pepper
2. Pour oil into a deep fryer or heavy deep saucepan to a depth of 3 and heat it to a temperature of 350ºF.
3. One at a time dip the shrimp into flour and shake off the excess. Then dip each shrimp into the beaten eggs and roll in the broken rice sticks. Drop into the hot oil 5 or 6 at a time. Do not overcrowd them. Fry 2 to 3 minutes turning frequently until they are crisp and golden. As they brown transfer them to paper towels to drain. Serve at once.
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