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1
Peel off each shrimp shell down to the last section, leaving it and the tail attached to the shrimp.
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2
Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein.
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3
Wash the shrimp under cold running water and pat them dry with paper towels.
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4
Cut the shrimp 3/4 of the way through along their inner curves and flatten themw itht he side of a cleaver or large, heavy knife.
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5
Combine the wine, salt and pepper.
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6
Spread the shrimp out flat and sprinkle the cut side of each one with the mixture.
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7
To make the batter, pour the flour into a bowl, gradually stir in the water to form a smooth paste, then add the baking powder.
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8
Have the sprimp and oil within easy reach.
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9
Preheat the oven to 250 degrees F. and place in it a shallow baking dish lines with a double thickness of paper towels.
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10
Pour the oil into a 12 inch wok or heavy deep fryer and heat it until a haze forms above it or it registers 375F (190C).
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11
on a deep frying thermometer.
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12
Pickup the shrimp by their tails, dip one at a time into the batter and then drop them carefully into the hot oil.
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13
Fry only 6 at a time, turning them once or twice, for 2 to 3 minutes, or until golden brown.
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14
Drain them in the paper lined dish and keep them warm in the oven while you deep fry the remaining shrimp.
