SilverSage
Resident Crone
Clean & devein colossal shrimp (I used U-8's). Make one or 2 small slits in the inside edge of the shrimp to keep them from curling too much during cooking. Pat dry and set aside on paper towels.
Heat oil to 400F.
Mix dry ingredients in 1 small bowl:
1 1/2 cup flour
1/2 cup cornstarch
Whisk in another small bowl:
1 cup vodka
1 egg
When the oil gets to 385F, add 1 cup seltzer water to the wet bowl. Then whisk the wet into the dry. Whisk our most of the lumps, but don't worry about small ones.
By now, the oil should be at 400F.
Quickly dip the shrimp in the batter, then drop in the hot oil. Fry for 2-4 minutes, depending on the size, until just barely turning a pale gold.
Drain on paper towels.
Don't fry more than 1/2 - 3/4 pound in a batch.
Dipping sauce: (combine to taste):
orange marmalade
horseradish
honey
I don't have a proportion because some marmalades are sweet and some are sharp. Horseradish can be coarse cut or creamed. Start with about equal portions of each, then add honey and adjust quantities to taste.
Heat oil to 400F.
Mix dry ingredients in 1 small bowl:
1 1/2 cup flour
1/2 cup cornstarch
Whisk in another small bowl:
1 cup vodka
1 egg
When the oil gets to 385F, add 1 cup seltzer water to the wet bowl. Then whisk the wet into the dry. Whisk our most of the lumps, but don't worry about small ones.
By now, the oil should be at 400F.
Quickly dip the shrimp in the batter, then drop in the hot oil. Fry for 2-4 minutes, depending on the size, until just barely turning a pale gold.
Drain on paper towels.
Don't fry more than 1/2 - 3/4 pound in a batch.
Dipping sauce: (combine to taste):
orange marmalade
horseradish
honey
I don't have a proportion because some marmalades are sweet and some are sharp. Horseradish can be coarse cut or creamed. Start with about equal portions of each, then add honey and adjust quantities to taste.