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1
Remove the shells from the shrimp but leave the last segment and the tails on.
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2
Split the shrimp down the back until almost completely open.
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3
Remove the vein.
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4
Place the shrimp in a bowl of ice water.
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5
Combine the dry ingredients for the batter.
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6
Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
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7
Now add the water a little at a time, stirring contantly in one direction.
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8
Eventually the batter will become smooth and silky.
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9
Stop adding water when you attain this consistency of a thin pancake batter.
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10
Allow the batter to rest, covered, for atleast 15 minutes.
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11
Prepare either or both sauces to serve with your shrimp.
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12
Shred the lettuce and place on a platter.
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13
Cover with plastic wrap until ready to use.
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14
Place the oil in a wok and heat to 375F.
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15
While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
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16
Line a work platter with paper toweling.
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17
Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
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18
Remove with large strainer to the work platter.
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19
Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
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20
Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
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21
Serve with the sauce (s).
