<http://schema.org/recipeInstructions>
" Place rice flour in large plastic food bag. Add shrimp; shake bag until shrimp are evenly coated. Meanwhile, heat oil over high heat in a 10- to 12-in. deep-sided skillet (not nonstick) or large wok (you may need less oil if you use a wok). When a bread cube dropped in the oil sizzles and browns in 60 seconds, the oil is hot enough. Shake off excess flour from shrimp; add in small batches to oil. Fry about 2 minutes until golden, crispy and just cooked through. Remove with slotted spoon to paper towel. Serve immediately with a small bowl of spiced sea salt for sprinkling. Fry remaining shrimp in batches, checking temperature of oil often."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10624/crispy-asian-spiced-shrimp-recipe-122051/>