SWEET AND SOUR SHRIMP
Source of Recipe
Aunt Saunny
Canola oil to cook
2 minced shallots
1 tablespoon minced ginger
2 minced Thai bird chiles
1 cup fresh orange juice
1 lemon, juiced
2 limes, juiced
1 tablespoon sugar
1 tablespoon clear soy sauce (Kikkoman PK-5
Salt and black pepper, to taste
20 to 24 large shrimp (U-10's or bigger), peeled, deveined, tail on
2 cups all-purpose flour, in a shallow dish
1 tablespoon powder (ancho, chipotle)
6 eggs, beaten, in a shallow dish
Salt and white pepper, to taste
2 cups mixed greens for plating
In a saucepan coated lightly with oil on medium heat, saute shallots,
ginger and chiles until soft, about 3 minutes. Deglaze with juices,
sugar and soy sauce. Check for seasoning. Reduce by 50 percent until
a syrup consistency is achieved. Meanwhile, season the shrimp with
salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour,
then egg, and fry at 350 degrees F until golden brown, about 3 to 4
minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded
by the shrimp on a bed of greens.
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