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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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