like i have mentioned before i like to research as many recipes as i can and then combine the best parts into my own creation. i made the most light and airy fried shrimp that retained no grease and were the perfect vessel for the chili garlic sauce i made. it was super simple and something i would suggest making if you were in a rush but wanted to really wow your dinner guest.
Batter - i did a dry, wet, dry dredge before frying my shrimp. i was able to get beautiful shrimp at my grocery store that were already de-vained for me. i kept the tails on so that my babe and i could have a little something to hold on to -- isn't it nice when you can cross that line in a relationship where eating with your hands is sexy?! anyway keeping the tail on also helps keep your hands clean when you are dredging the shrimp. i used a white flour and corn starch combo for the dry mix. i added a little salt and pepper for additional flavor. for once cup of flour i used 1/8 cup of corn starch. coat the shrimp in the dry mix and then dip into an egg wash - 2 eggs beaten and thinned with a little water. and then back into the dry mix. we want to shallow fry this, which means that you will want to really fill your fry pan with about an inch-inch and a half of oil. if you happen to have a fry daddy this would clearly work also. fry your shrimp until golden brown and until the tail turns a pinky color, it is about 3 minutes in total. allow your shrimp to drain on paper towel or a brown paper bag. season a tad with salt and pepper and serve with the chili garlic sauce.
ya know what else would be great?! if you did not have shrimp, or if they were expensive that day, try battering some green beans, or asparagus?! boneless skinless chicken breast cut into bite size pieces cook up in about 5-6 minutes and are a great vessel for this sauce also! i hope you try it and love it as much as my hunny! until next time eat laugh love and enjoy.
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