Sweet ginger shrimp Recipe

How to make it

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• Please read the notes after the recipe
• Start the fryer and set to 375.
• Rinse the frozen shrimp in cold water for 3 minutes.
• Drain and put them aside until they are just barely defrosted. (About 10 minutes).
• .
• While the shrimp are defrosting:
• Mince the candied ginger very finely
• Put ½ cup of flour in a bowl whisk to aerate and put aside
• Put ½ cup flour and the rest of the dry ingredients into a chilled bowl
• Mix thoroughly with a wire whisk
• Add candied ginger and mix well.
• .
• Wait until shrimp is defrosted and oil is hot:
• .
• Add apple juice to the flour and cornstarch mixture to make a thin batter. No need to measure, slowly mix and pour until the mixture looks like whipped cream.
• Hold the shrimp by the tail and dip it into the dry flour, the wet mixture, let it drain slightly, and carefully drop into the oil. Leave the tail (and your fingers) dry
• Start the next shrimp.
• By the time you have 4 shrimp in the oil the first should be ready to come out. The batter should be very lightly browned.
• Take it out and set it on a paper towel to drain.
• Continue cooking adding a shrimp to the oil and taking one out until they are all done
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• Notes:
• This is my first attempt to write down a recipe. It is much harder to explain than to do. With practice this recipe is quick and easy.
• When practicing, substitute carbonated water for the apple juice, add 1 tbsp sugar to the flour, and use shrimp sized pieces of apple or pear. My family likes the fruit almost as much as the shrimp.
• The batter cooks very quick so pre-cooked shrimp are a must
• Every thing must be very cold. Put the juice and mixing bowl in the refrigerator the night before.
• A 375 deg F cooking temperature is critical, use an electric skillet or deep fryer. Too hot the batter will burn because of the sugar. Too cold the batter will soak up oil and taste greasy.
• Use plenty of oil so that the temperature does not drop when the shrimp are added.
• If you want to try this on the stove top (I never got this to work). Use a thermometer, heavy cast iron pan, and lots of oil.
• If the outside of the batter browns before the inside is done you have it too thick let it drain a little longer before dropping it into the oil
• Candied ginger is tough and has a kick. You do not want pieces bigger than a 1/16” smaller is better. Look for it in the ethnic section of your grocery. Or make it yourself. There are many online recipes. On-Line store prices are about 5 times higher than in the San Francisco area markets that I shop.
• Have fun