Shrimp With Chili And Garlic Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BATTER
4 tbsp: Cornstarch,
1/4 cup: Flour,
1 tsp: Baking powder,
1/2 cup: Water,
1/2 tsp: Salt,
1: Egg,
1: Egg white,
2 tbsp: Salt,
1 1/2 lbs: Shrimp, peeled and deveined
2 cup: Peanut oil, for deep-frying
SAUCE
1 1/2 tbsp: Peanut oil,
5: Dried chiles, halved
3 tbsp: Finely sliced garlic,
1 tsp: Salt,
3 tbsp: Sugar,
1 tsp: White rice vinegar,
1/2 cup: Water,
1 tsp: Cornstarch, mixed with
1 tsp: Water,
Directions:
MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth.
Let the batter sit, covered, for at least 30 minutes. Combine shrimp and
batter. Heat a wok or large deep skillet until hot and add the oil for
frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes
or until the batter is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper towels. Heat a small
saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30
seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep
warm. Reheat the oil in the wok until it is very hot, but not smoking.
Deep-fry the shrimp again until they are golden and crisp, about 2 minutes.
Remove and drain, place on a warm platter, drizzle with the sauce and serve
immediately.
Source from luhu.jp
Let the batter sit, covered, for at least 30 minutes. Combine shrimp and
batter. Heat a wok or large deep skillet until hot and add the oil for
frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes
or until the batter is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper towels. Heat a small
saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30
seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep
warm. Reheat the oil in the wok until it is very hot, but not smoking.
Deep-fry the shrimp again until they are golden and crisp, about 2 minutes.
Remove and drain, place on a warm platter, drizzle with the sauce and serve
immediately.
Source from luhu.jp