MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt-Fried Shrimp
 Categories: Emeril, Seafood, Oriental
      Yield: 2 Servings
 
    1/2 c  Oil; for frying
    1/2 c  Soy sauce
    1/4 c  Rice wine vinegar
      1 ts Finely-minced ginger
    1/2 ts Chilli oil
      2 tb Thinly-shaved scallions,
           - plus extra for garnish
      1 c  Flour
      2 tb Cornstarch
      6    Egg whites
      1 c  Kosher salt
    1/2 c  Coarse-cracked black pepper
      1 lb Large shrimp; shell-on,
           - split down back and
           - deveined
 
  Recipe courtesy Emeril Lagasse
  
  Slowly heat oil in a wok or large skillet. In a small
  bowl combine next 5 ingredients for sauce. In 3 bowls,
  combine flour and cornstarch in first; beat egg whites
  with a fork until loose in the second; mix salt and
  pepper in third bowl.
  
  Dip shrimp first in flour mixture, shaking off excess;
  dip in egg whites, allowing excess to drip off. Lightly
  roll in salt mixture and add immediately to hot oil.
  Fry on all sides, remove and drain on paper towels.
  
  Serve with sauce, garnished with extra scallions.
  
  Yield: 12 to 15 shrimp
  
  SOURCE: Essence of Emeril Cooking Show #EE0086
  
  MM Format by Dave Drum - 30 December 1999
  
  Uncle Dirty Dave's Kitchen
 
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... An octopus is just a big, wet spider.
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