Salt-Fried Shrimp
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12 Servings
0.50 c Oil; for frying
0.50 c Soy sauce
0.25 c Rice wine vinegar
1.00 ts Finely-minced ginger
0.50 ts Chili oil
2.00 tb Thinly-shaved scallions;
-plus extra
Thinly-shaved scallions; for
-garnish
1.00 c Flour
2.00 tb Cornstarch
6.00 Egg whites
1.00 c Kosher salt
0.50 c Coarse-cracked black pepper
1.00 lb Large shrimp; shell-on,
Split down back and deveined
Slowly heat oil in a wok or large skillet. In a small bowl combine
next 5 ingredients for sauce. In 3 bowls, combine flour and
cornstarch in first; beat egg whites with a fork until loose in
second; mix salt and pepper in third. Dip shrimp first in flour
mixture, shaking off excess; dip in egg whites, allowing excess to
drip off. Lightly roll in salt mixture and add immediately to hot
oil. Fry on all sides, remove and drain on paper towels. Serve with
sauce, garnished with extra scallions. This recipe yields 12 to 15
shrimp.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-086 broadcast 02-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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