SWEET AND SPICY SHRIMP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: *MARINADE*
2 LBS LARGE SHRIMP, PEELED AND DEVEINED AND BUTTERFLIED
3 EGG WHITES
3 TBSP SWEET CHINESE COOKING WINE (MIRIN)
1 1/2 TSP FRESH GRATED GINGER
1 1/2 TSP SUGAR
1 TSP SALT
1/2 C CORNSTARCH
*SAUCE*
1/2 CUP SWEET CHILI SAUCE (OR 1/4 SWEET CHILI SAUCE AND 1/4 CUP SPICY CHILI SAUCE SUCH AS SRIRACHA)
1/4 CUP RICE WINE VINEGAR
1/4 CUP SUGAR
1/2 CUP KETCHUP
1/4 CUP SOY SAUCE
SESAME OIL, COOKING OIL
3 GARLIC CLOVES, CRUSHED BUT STILL WHOLE
**EXTRA CORNSTARCH FOR DREDGING, COOKING OIL, SUCH AS PEANUT**
**GARNISH WITH CILANTRO, SLICED GREEN ONION. SERVE WITH WHITE RICE, PEAS**
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Directions: |
Directions:1. MARINATE SHRIMP FOR 1-4 HOURS IN THE REFRIGERATOR. PREPARE SAUCE FROM THE CHILI SAUCE TO THE SOY SAUCE. SET ASIDE.
2. DREDGE SHRIMP IN CORNSTARCH AND DEEP FRY. KEEP FRIED SHRIMP WARM IN OVEN ON LOW TEMP UNTIL DONE FRYING THE WHOLE BATCH.
3. IN SEPARATE PAN, HEAT 1 TBSP SESAME OIL AND BROWN GARLIC CLOVES. REMOVE GARLIC AND POUR SAUCE INTO PAN, HEATING THROUGH. ADJUST SEASONING TO TASTE, ADDING CHILI, SOY, VINEGAR OR SUGAR AS YOU LIKE IT. SIMMER WHILE YOU PLATE RICE AND PEAS. TOSS FRIED SHRIMP IN SAUCE AND SERVE IMMEDIATELY WITH GARNISH. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2-5 HOURS |
Personal
Notes: |
Personal
Notes: ITS EASIEST IF YOU USE ALREADY PEELED SHRIMP. I LIKE THE 2 LB BAG FROM COSTO. I ALSO LIKE TO GO HEAVY ON THE SESAME OIL WHEN MAKING THE SAUCE.
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This recipe for SWEET AND SPICY SHRIMP is from