Shrimp with "tail of the phoenix bird"

1 serving


defrost shrimp ice cream. remove from the shell, leaving the tail (the last segment of the shell). if necessary, remove the insides. rinse under running water and dry. the back of the shrimp is cut across several times - this will prevent them from curling up into rings during frying. grate with salt and pepper. wash the paprika, cut on one side, remove seeds and partitions and cut into rings with a thickness of 5 mm. Pour flour, corn starch and baking powder into a bowl to batter. gradually adding water, stir until homogeneous. let stand for half an hour, then add salt and oil and mix well. heat the oil in a wok or fryer. to take