Categories: Fish/sea, Ethnic 
      Yield: 4 servings 
  
      1 lb (medium) fresh shrimp               1 c  Water, cold 
      1 tb Vodka                               2 c  Oil, for deep-frying 
  1 1/2 ts Salt                                6 tb Salt, coarse 
    1/8 ts White pepper                      1/2 ts Black peppercorns 
      1 c  All-purpose flour                   2 tb Szechuan  peppercorns 
      2 ts Baking powder                   
  
  Carefully remove the shells from the shrimp, leaving the tail sections 
  intact. Devein and wash under cold running water; pat dry with paper 
  towels.  In a dish or bowl, marinate briefly in a mixture of the vodka, 
  salt, and pepper while you make the batter. 
   
  In a mixing, put the flour and baking powder; gradually add the cold water, 
  whisking until smooth. 
   
  In a wok, heat the 2 cup of oil until it reaches 350 degrees F.  Add 1 
  tablespoon of the hot oil to the batter and stir to combine.  Take a shrimp 
  by the tail and dip it into the batter (do not dip the tail), then slide it 
  into the hot oil. Deep-fry all the shrimp, a few at a time, until golden 
  brown. This should take about 2 minutes for each batch. Drain on paper 
  towels, and serve tails up, in a serving dish, with the salt/pepper mixture 
  for dipping. Makes 8 to 10 appetizer servings. 
   
  FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns.  In a dry 
  frying pan over high heat, brown the salt/pepper mixture.  When browned 
  remove and run the mixture through a grinder. 
   
  Recipe:  "Chinese Appetizers" by Verdi 
         Published by Irene Chalmers Cookbooks, 1981