Fried Jumbo Shrimp
- A deliciously deep-fried oxymoron
- 14 large shrimp in the shell
- Canola oil for frying
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 3 teaspoons corn starch
- 1 teaspoon Japanese rice wine
- Preheat oil to 350 degrees F. Peel and devein shrimp by cutting a slit on the shell along the back of shrimp and removing black ribbon. Season shrimp with rice wine and salt. Let sit about 20 minutes. Evenly dust each shrimp with cornstarch. Add shrimp to the frying basket and lower into oil. Fry 4 - 5 minutes or until shrimp have reached desired color and crispness. Let drain in the basket then pat dry with paper towels. Garnish with lettuce leaves and lemon slices.
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