(1) 1T rice wine, 2T flour.
(2) 1t salt, 1/2t chicken bouillon powder, some ground white pepper.
1. Add seasoning (1) to a bowl and mix well.
2. Cut off the shrimps' heads; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry; Marinate in seasoning (1) for 30 minutes.
3. Rinse lettuce and drain.
4. Add 3 cups of oil to a wok; Bring to the boil over a high heat; Turn to a low heat; Slowly slide in the shrimps and deep-fry over a high heat for 2 minutes; Remove.
5. Set the oil aside; Return the shrimps to the wok; Stir-fry over a high heat without adding more oil; Add seasoning (2); Stir-fry over a high heat till mixed. Ready to serve.
1. Quality shrimp should not have a black dot on its head because this is a major sign that the shrimp is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the shrimp's back, which is actually the shrimp's digestive tract with a lot of sand and makes the shrimp taste gritty and bad to the palate.