Announcement

Collapse
No announcement yet.

Chinese Fried Shrimp: by <Roxy>

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Chinese Fried Shrimp: by <Roxy>

    Chinese Fried Shrimp:

    1 lb. fresh or frozen raw shrimp (21 to 30 in shells)
    Vegetable oil
    1/2 cup all-purpose flour
    3/4 tsp. salt
    1/4 tsp. ground ginger
    1/4 tsp. pepper
    3 egg whites
    1 1/2 cups shredded coconut
    Plum Sweet-and-Sour Sauce-listed below

    Peel shrimp, leaving tails intact. (If shrimp is frozen, do not thaw, peel under running cold water.) Make a shallow cut lengthwise down back of each shrip; wash out sand vein.

    Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 325. Mix flour, salt, ginger and pepper. Beat eggg whites just until foamy. Coat shrimp with flour mixture; dip into egg whites. Pat coconut onto shrimp, covering completely. Fry shrimp, turning once, until coconut is golden brown, about 2 minutes; drain. Serve with Plum Sweet-and-Sour Sauce or, if desired, with soy sauce.

    Plum Sweet-and-Sour Sauce:

    1/2 cup canned crushed pineapple in syrup
    1/4 cup sugar
    1/4 cup water
    1/4 cup vinegar
    3/4 tsp. soy sauce
    1 1/2 tsp.s cornstarch
    1 1/2 tsp.s cold water
    1/4 cup plum jam

    Heat pineapple (with syrup), sugar, 1/4 cup water, the vinegar and soy sauce to boiling in 2-quart saucepan. Mix cornstarch and 1 1/2 tsp.s cold water; stir into pineapple mixture. Heat to boiling, stirring constantly, cool to room temperature. Stir in jam.

    Do-ahead-Tip: Fry shrimp. Cover, refrigerate no longer than 2 hours. To serve, heat uncovered in 350 oven until hot, about 10 minutes.
Working...
X