Deep-Fried Phoenix-Tailed Shrimp - cooking recipe

Ingredients

1 lb. large shrimp, peeled down to last tail section (leave intact)
1 Tbsp. sake or pale dry sherry
1 tsp. salt
1/8 tsp. pepper
1 c. cold water
1 Tbsp. double-acting baking powder
4 c. (approximately) oil

Preparation

Peel each shrimp shell down to the last section, leaving it and the tail attached to the shrimp.
Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein.
Wash the shrimp under cold running water and pat them dry with paper towels.