Dry defrosted shrimp in paper towels.
Combine the flour, ginger and eggs in a medium size bowl, beat until smooth; stir in water (batter will be medium - thin).
Chill at least 2 hours.
Melt enough shortening or oil to cover shrimp (about 3 inches), heat to 380 degrees.
Holding each shrimp from the small end, dip in batter, then drop in hot oil; fry, turning once, about 3 minutes or until golden brown.
Drain on paper towels.
Serve hot with your favorite soy or teriyaki sauce.
Back to the main page