1 lb. fresh or frozen shrimp
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp. salt
1/2 c. flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. baking soda
1/2 tsp. Salt
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp. salt
1/2 c. flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. baking soda
1/2 tsp. Salt
Preparation:
Remove shells from shrimp. Slit shrimp lengthwise down back almost in half. Mix egg, 1 tablespoon cornstarch, wine, soy sauce and 1/4 teaspoon salt in glass or plastic bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat vegetable oil (1 1/2 inches) in wok to 375 degrees. Mix flour, water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Stir shrimp into batter until well coated. Fry 5 to 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes.