Puff Shrimp

• 1 pound of large or jumbo shrimp cleaned and peeled
• 1/2 teaspoon garlic juice (extract from fresh garlic with a garlic press or buy bottled garlic juice from supermarket)
• 1/4 teaspoon salt
• 1/2 teaspoon monosodium glutamate
• oil for deep frying (2-3 quarts
• chinese parsley, watercress lettuce leaves for garnish (optional)
• For Batter:
• 1 1/2 cups white flour )do not use unbleached flour, it turns gray instead of golden brown)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup cold water

1. Remove shells from the shrimp except for the last tail section. With a sharp knife cut the shrimp from the under side almost through to the back. Be careful not to sever the halves completely. Remove black veins and rinse the shrimp well. Place on paper towels and pat dry. Arrange shrimp on a plate or platter with split side up. Rub a little garlic juice on each. Sprinkle a touch of salt and monosodium glutamate on each. Put aside.
2. Batter:
3. Place flour, bakinfg powder and salt in a mixing bowl. Mix thoroughly, add oil a little at a time, while stirring with a wooden fork or spoon until all the ingredients form a ball and the sides of the bowl are clean. Add water a little at a time while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter, the thicker the crust will be on the cooked shrimp)
4. Place the shrimp and the batter conveniently near your cooking untensil.

shrimp, garlic juice, salt, monosodium glutamate, oil, chinese parsley, batter, white flour, baking powder, salt, vegetable oil, cold water

Taken from www.epicurious.com/recipes/member/views/puff-shrimp-50010039 (may not work)