 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Chili, Garlic, Herbs & Spices, Seafood, Shrimp, Vegetables] -> [Shrimp with chili & garlic Recipe] |
Shrimp with chili & garlic
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chili, Garlic, Herbs & Spices, Seafood, Shrimp, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
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 |
|
Procedures:
| 1 | Mix the batter ingredients in a medium-sized bowl until thick and smooth. | | 2 | Let the batter sit, covered, for at least 30 minutes. | | 3 | Combine shrimp and batter. | | 4 | Heat a wok or large deep skillet until hot and add the oil for frying. | | 5 | When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. | | 6 | You should do this in several batches. | | 7 | Remove shrimp with a slotted spoon and drain on paper towels. | | 8 | Heat a small saucepan and when hot, add the oil, dried chiles and garlic. | | 9 | Stir for 30 seconds. | | 10 | Add remaining sauce ingredients and simmer for 2 minutes. | | 11 | Keep warm. | | 12 | Reheat the oil in the wok until it is very hot, but not smoking. | | 13 | Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. | | 14 | Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. | | 15 | Ken hom - prodigy guest chefs cookboo |
|
|
|
|
|
|
|
|
|
|
