Crispy Shrimp

If you wish to butterfly the shrimp, cut along the back taking care to not cut all the way through. Gently press the shrimp down on a flat surface to open the back and slightly flatten them. You do not need to butterfly the shrimp but they will cook faster (and look prettier).

Place the shrimp in shallow dish and pour the gin over the top, turning the shrimp to coat them in the gin. Let the shrimp marinate in the gin for 15 minutes at room temperature.

Heat oil in a deep fryer or wok to 350 degrees F.

Place the beaten egg in a shallow dish and the cornstarch in another.

Remove the shrimp from the gin and dip them in the egg, letting any excess drip off. Next, dredge them in the cornstarch, shaking any excess off.

Add the shrimp to the hot oil, a few at a time, and fry until golden brown. Remove the shrimp from the oil with a slotted spoon and let drain on paper toweling. Serve the crispy shrimp hot.