Sulawesian-Style Crispy Shrimp |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods. Ingredients:
2 lbs jumbo ocean-caught shrimp |
2 tablespoons kosher salt |
3 egg whites |
1 cup cornstarch |
4 cups peanut oil |
2 tablespoons oil, reserved from the 4 cups |
12 scallions, cut in 2-inch lengths |
1 tablespoon coarse sea salt |
1 teaspoon white pepper |
2 tablespoons sugar |
5 dried red chilies |
1/2 cup shallot, thinly shaved |
1/4 cup serrano pepper, thinly sliced |
1/3 cup soy sauce |
1/4 cup chicken stock |
3 tablespoons chinese rice wine or 3 tablespoons sake |
3 tablespoons sugar (to taste) |
1 tablespoon ginger, minced |
3 garlic cloves, thinly sliced |
Directions:
1. Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
2. Mix dipping sauce ingredients together and set aside.
3. Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
4. Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
5. Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.
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