Crunchy Salt Shrimp with Ginger Sauce

While in Kenting, a fishing village in Taiwan, Jean Patterson was served just-caught shrimp crisp-fried in hot oil; to her delight, the shells were crunchy and edible, and the shrimp the most succulent she had eaten. Back home, she now cooks shrimp in the shell for adventurous guests; those less daring can shell the shrimp before eating them. You can also start with shelled shrimp.

Yield: Makes 4 servings

Ingredients

• 1  pound  (21 to 25 per lb.) shrimp in shells
• 2  tablespoons  sake or dry sherry
• 2  tablespoons  cornstarch
• 2  tablespoons  soy sauce
• 2  tablespoons  rice vinegar
• 1  tablespoon  minced fresh ginger
• About 1 1/2 cups salad oil
• 1  tablespoon  minced garlic
• 1  teaspoon  kosher or other coarse salt
• 1/4  cup  slivered fresh basil leaves

Preparation

1. Devein shrimp in shells by pushing a toothpick perpendicular to each shrimp through a joint on the back shell and about 1/8 inch under the vein; pull up to lift out dark vein. If it breaks, repeat at another shell joint. If using shelled shrimp, slit shrimp backs and pull out vein. Rinse shrimp, put in a bowl, and add sake and cornstarch; stir to mix well.

2. In another small bowl, combine soy sauce, vinegar, and ginger.

3. Pour about 1 inch oil into a 14-inch wok or deep, narrow 3- to 4-quart pan over high heat. When oil reaches 375°, add half the shrimp; stir often until they turn pink and shells are crisp, about 2 minutes (about 1 minute for shelled shrimp). With a slotted spoon, transfer shrimp to towels to drain. Repeat to cook remaining shrimp.

4. Drain oil from wok; discard or save for other uses. Set wok over medium heat, add garlic and salt, and stir until pan is hot. Add shrimp; stir until shrimp are coated with garlic mixture and hot, 1/2 to 1 minute.

5. Pour shrimp onto a platter, sprinkle with basil, and serve with ginger dipping sauce. Eat shells, if desired, or peel shrimp.

Nutritional Information

Calories:

366 (71% from fat)

Protein:

19g

Fat:

29g (sat 3.8)

Carbohydrate:

6.8g

Fiber:

0.3g

Sodium:

1021mg

Cholesterol:

140mg