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1
Flatten the butterflied shrimp with the blade of a knife and fan out on a baking sheet.
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2
Sprinkle a little salt over the shrimp and separate the layers of fanned out shrimp by using waxed paper.
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3
Set aside.
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4
In a large bowl, combine cake flour, katakuriko, and baking powder and mix well.
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5
Set aside.
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6
Into a 2 cup measure, combine eggs, salt, sugar, and ajinomoto.
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7
Add several ice cubes to the mixture and fill with cold water to equal 2 cups volume of chilled egg mixture.
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8
Stir slightly, but don't melt all of the ice cubes yet.
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9
Pour the iced egg mixture into the flour mixture and stir slightly until lumps of undissolved flour mixture remain in batter.
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10
Place a frying pan over medium high heat.
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11
Fill frying pan with 1-inch of oil and heat.
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12
Grab a fistful of the batter and clench fist over frying pan.
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13
Rotate clenched fist over the hot oil to create a bed of laced, flaky batter in the hot oil.
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14
The bed of laced batter must be thick enough to lay the fanned shrimp on.
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15
Once the batter is cooked, about 1 to 2 minutes, and the batter is flaky and crispy, place the fanned shrimp meat on the crispy bed of batter.
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16
The shrimp should not sink through the bed of batter, but remain atop it as it deep-fries.
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17
Using a chopstick, break up the bed of flaky batter so that you can individually flip the shrimp in the frying pan so that the shrimp is below the batter in the oil.
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18
Cook until the shrimp are cooked through, about 2 minutes.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
