These shrimp are perfect for an appetizer or a meal.
Asian Fusion Cuisine
18 40/50 Shrimp - peel, clean backside
Ingredients for Sauce
1/8 teaspoon Minced Garlic
1/8 teaspoon Minced Ginger
1 teaspoon Sriracha Hot Chili Sauce
½ cup Ketchup
½ cup Cooking wine
½ cup White vinegar
1 cup Sugar
Combine all ingredients in a bowl and set aside.
Ingredients for Batter
1 cup Cornstarch
3 cup Potato starch
1 teaspoon Baking powder
1 ½ cup Water
Combine all ingredients in a bowl and set aside.
In a saucepan, heat the sauce mixture together until it is sticky, tacky. Then put aside.
Batter the shrimp in the batter mixture and deep fry for about 1 minute, until they are crispy.
18 40/50 Shrimp - peel, clean backside
Ingredients for Sauce
1/8 teaspoon Minced Garlic
1/8 teaspoon Minced Ginger
1 teaspoon Sriracha Hot Chili Sauce
½ cup Ketchup
½ cup Cooking wine
½ cup White vinegar
1 cup Sugar
Combine all ingredients in a bowl and set aside.
Ingredients for Batter
1 cup Cornstarch
3 cup Potato starch
1 teaspoon Baking powder
1 ½ cup Water
Combine all ingredients in a bowl and set aside.
In a saucepan, heat the sauce mixture together until it is sticky, tacky. Then put aside.
Batter the shrimp in the batter mixture and deep fry for about 1 minute, until they are crispy.
Photo by Emily Clack
2 comments:
That looks totally yummy!
Great flavor!
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