Ingredients Jump to Instructions ↓

  1. 12 Jumbo shrimp Batter

  2. 1 Corn oil - approx.

  3. 6 Dry red peppers

  4. 1 teaspoon 5ml Finely chopped garlic

  5. 2 tablespoons 30ml Chopped green onions

  6. 2 tablespoons 30ml Soy sauce

  7. 1 1/2 tablespoons 22ml Vinegar

  8. 2 tablespoons 30ml Sugar - (level)

  9. 1 teaspoon 5ml Sesame oil Batter

  10. 1 cup 62g / 2 1/5oz Flour

  11. 1/2 cup 31g / 1.1oz Cornstarch

  12. 1 Egg

  13. 1/2 teaspoon 2 1/2ml Baking powder

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. Pre- heat wok or frying pan. Put in 1 tbs. corn oil and heat. Add peppers, garlic, onions, soy sauce, vinegar and sugar. Stir. Add fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always preheat wok, then add oil. This prevents additional ingredients from sticking. BATTER: Mix dry ingredients. Gradually add dry ingredients.

  2. Gradually add water until mixture is consistency of pancake batter. When preparing the shrimp, use green part of onion as well as white. The green actually has more flavor.


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