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Buffalo Shrimp




Source of Recipe


Nakano


List of Ingredients




1/2 cup all-purpose flour
1 pound large or medium prawns with tails, shelled and deveined
3 tablespoons vegetable oil, divided
1/4 cup NAKANO Seasoned Rice Vinegar--Original or Roasted Garlic
1/4 cup Mexican-style hot sauce or taco sauce (not chunky salsa)
2 tablespoons butter



Recipe



In small bowl, combine flour with 1/4-teaspoon salt and 1/4 teaspoon pepper; set aside. Rinse prawns in cold water; drain. Dip prawns in flour mixture, shaking off excess. In large skillet, heat 1-1/2 tablespoons of the oil over medium-high heat. Add half of the prawns; stir-fry until pink, translucent, and lightly browned; transfer to large paper-towel lined plate. Heat remaining oil in skillet; cook remaining prawns and transfer to plate. To empty skillet, add rice vinegar, hot sauce, and butter; cook, stirring, about 30 seconds. Remove from heat; return prawns to skillet. Toss prawns in sauce to coat. Serve immediately.