1 1/2 c. milk
2 lb. med. raw shrimp, shelled
1/4 tbsp. salt
2 tbsp. flour, unsifted
1 egg
Oil
Preparation:
Combine onion rings and milk; let stand for 1-2 hours. Drain onions, reserving milk. Split shrimp along back vein cutting almost through the shrimp to make it lie flat. Remove the vein. Rinse shrimp; pat dry, then sprinkle on salt and flour, shaking off excess. Set aside. In a blender, combine egg, milk, 1 cup flour and 1/2 teaspoon salt. Whirl until smooth. Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inch and heat to 350 degrees. Dip shrimp into batter. Drain and place into oil. Don’t crowd. Cook until crisp and browned, about 2 minutes. Remove with slotted spoon and drain on paper towel. Keep warm. Coat onion rings with batter; fry until crisp and brown, about 1 minute. Drain on paper towel. Sprinkle with salt and serve with the shrimp.