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Batter-Fried Shrimp




Orange Sauce

Grape-Horseradish Sauce

Plum Hot Sauce


  1. Shrimp: Beat together eggs and milk until frothy.
  2. Sift together flour, baking powder and salt. Add to egg mixture; add oil and beat until mixture is smooth and well blended. Set aside.
  3. Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold water. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten so they stay open. Drain well on paper towels.
  4. Place enough oil or shortening to more than cover shrimp in a deep-fat fryer or kettle and heat to 375 degrees F.
  5. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until golden brown and puffy. Drain on paper towels.
  6. Serve immediately with choice of sauces.

Orange Sauce: In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixture bubbles. Remove garlic and ginger root.

Grape Horseradish Sauce: Combine all ingredients.

Plum Hot Sauce: In a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes, or until garlic is cooked. Remove from heat and cool slightly.


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