1 lb. raw shrimp with shells (try to get lg. shrimp, about 2 per person)
1 tsp. salt
1/4 tsp. white pepper
1 tsp. dry sherry

BATTER:

3/4 c. flour
3/4 c. cold water
2 tsp. baking powder
2 c. peanut or corn oil
2 c. sweet & sour sauce

Remove all but the tail sections of the shells of the shrimps. Split the back sides with a knife and remove the veins. Rinse, drain and dry well. In a small bowl combine the salt, pepper, and sherry. Add the shrimp and blend well. Set aside in the refrigerator.

Combine the batter ingredients in a bowl and mix until smooth; set aside. Heat a wok or deep fryer. Add the oil and heat until a haze forms above it or it registers about 350 degrees. Add 1 tablespoon of the hot oil to the batter and mix well. Now hold the shrimps by the tail and dip them one by one into the batter, but leave the tail parts uncovered. Place them in the hot oil and fry on both sides for about 2 minutes or until golden brown. Fry about 6 to 8 at a time. Drain. Keep warm in the oven while frying the other shrimps. Serve hot with sweet and sour sauce. Serves 8.