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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time. Ingredients:
1 lb raw shrimp, shelled and deveined |
flour, for dusting |
2 cups vegetable oil, for frying |
3 dried red chilies, chopped |
2 tablespoons coarsely chopped shallots |
3 tablespoons coarsely chopped garlic |
2 tablespoons finely chopped fresh galangal or 2 tablespoons ginger |
3 tablespoons chopped cilantro, stalks |
1 tablespoon fish sauce (nam pla) |
1 tablespoon lime juice |
4 tablespoons coconut milk |
2 teaspoons water |
Directions:
1. Process all the marinade ingredients together in a blender or food processor. Place the shrimp in a zip-loc bag, or in a bowl, and pour the marinade over and mix well. Chill for at least 2 hours.
2. Drain the marinade from the shrimp, scraping off any bits, and discard the marinade. Dust the shrimp with flour, shaking off any excess.
3. Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, add a handful of shrimp and deep-fry for 3 minutes, until golden and crisp. If the oil gets too hot, reduce the heat slightly. Drain the shrimp well on paper towels and fry the remaining shrimp in batches. Serve immediately.
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