First prepare the shrimp. Remove the skin but leave the tails. With a knife cut a slight opening in the external curvature of the shrimp. Open the shrimp and remove the black vein. Wash in cold water.
Heat the vegetable oil in a pot.
Meanwhile in a small saucepan combine the chicken stock, the soy sauce, the 2 tablespoons of water, the vinegar, the sugar and the ginger and cook until it boils. Boil for 2 minutes.
Strain the sauce and keep to use as a shrimp accompanying sauce.
In a deep bowl, mix cold water with flour, baking powder and salt. With a fork mix well.
Dip each shrimp in the flour mixture and fry in the oil until lightly browned (2 minutes).
With a spoon remove the shrimp from the oil and dry with paper towels, repeat with all the shrimp.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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