700 g (1 1/2 lb) Shrimps, shelled, with the tails left on and de-veined
6 Tbs Cornflour (cornstarch)
1 tsp Salt
1/4 tsp Cayenne pepper
2 Eggs, separated
3 Tbs Water
Sufficient vegetable oil for deep-frying
for the sauce
1 Tbs Wine vinegar
1 Tbs Soft brown sugar
1 Tbs Tomato puree (paste)
1 Tbs Soy sauce
1 Tbs Vegetable oil
1/4 tsp Salt
50 ml (2 fl oz) 1/4 cup Rice wine or dry sherry
1 Tbs Cornflour (cornstarch), blended with 125 ml (4 fl oz) water
2 Lemons, cut into wedges
1. Wash the shrimps in cold water then drain on kitchen towels.
2. Combine the cornflour (cornstarch), salt and cayenne together. Make a well in the centre and add the egg yolks and water. Beat gently until the mixture forms a smooth batter. Set aside for 20 minutes.
3. Meanwhile make the sauce. Put all the ingredients, except the cornflour (cornstarch) mixture and lemons, into a saucepan and bring to the boil, stirring constantly. Reduce the heat to low and stir in the cornflour (cornstarch) mixture. Cook, stirring constantly, until the sauce thickens and is smooth. Remove from the heat and set aside.
4. Beat the egg whites until they form stiff peaks. Quickly fold them into the egg yolk batter.
5. Fill a large saucepan one-third full with oil and heat until it reaches 190°C (375 °F) on a deep-fat thermomemter, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Holding the shrimps by the tails, dip each one in the batter then drop carefully into the oil. Fry, a few at a time, for 3 to 4 minutes, or until they are golden brown. Remove from the oil and drain on kitchen towels.
6. Arrange the fritters on a warmed serving dish and garnish with the lemon wedges. Reheat the sauce, then pour into small individual bowls. Serve at once, with the fritters.
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