I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poof while frying. Due to the high moisture content of the shrimp, make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie!
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I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour...