Chinese: Spiced Shrimp
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
|
|
| 2 | cloves |
garlic
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | cups |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
|
|
| 2 | cloves |
garlic
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 473 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 19 | ml |
cornstarch
|
|
Directions
Shell, devein and wash prawns.
Drain and pat dry with paper towels.
Add salt, sugar and pepper, mixing well.
While oil is heating to 350 degrees, prepare the battter by beating the egg, adding the flour and cornstarch.
Mix thoroughly.
Dip prawns in batter, drop in hot oil and deep-fry for 4 minutes.
Remove and drain off excess oil.
Prepare sauce by combining the listed ingredients.
Heat wok, add 1 tablespoon oil, and stir-fry garlic for 1 minute.
Add sauce and bring to a boil.
Add deep-fried prawns, mix thoroughly, and serve.
