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8 large Shrimp, Raw,Peeled & Deveined
½ cup Flour
¼ teaspoon Salt
1 teaspoon Corn Oil
4 tablespoon Water
1 slice Ginger, Grated
1 Garlic Clove, Crushed
1 teaspoon Chili Sauce
1 Egg White
Vegetable Oil
1 Green Onion, Chopped
1 Red Pepper, Julienned
Leave tail shells on shrimp. In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined.
Half fill a deep fat fryer or saucepan with oil; heat to 375f or until a 1/2 cube of day old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion and bell pepper.
½ cup Flour
¼ teaspoon Salt
1 teaspoon Corn Oil
4 tablespoon Water
1 slice Ginger, Grated
1 Garlic Clove, Crushed
1 teaspoon Chili Sauce
1 Egg White
Vegetable Oil
1 Green Onion, Chopped
1 Red Pepper, Julienned
Leave tail shells on shrimp. In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined.
Half fill a deep fat fryer or saucepan with oil; heat to 375f or until a 1/2 cube of day old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion and bell pepper.