Culinary Workshop Karinary Art 2018.July
Ingredients (Serves 2)
| Shrimp |
6 pieces
... Remove heads and veins, leaving tails intact. Peel shells and make a single lengthwise cut along the belly to butterfly. |
Seasoning
A ＜Batter＞
| Flour |
30g |
| Cold water |
40g |
| Beaten egg |
10g |
| Oil for frying |
As needed |
Other Ingredients
| Fruits |
Pineapple, mango, etc., as desired |
B ＜Chili Mayonnaise＞
| Mayonnaise |
25g |
| Sweet chili sauce |
10g |
| Plum wine |
1 tsp |
Instructions
- Mix A (flour, cold water, and beaten egg) gently to make the batter.
- Coat the shrimp with the batter and deep-fry in oil heated to 170°C. Deep-fry the shrimp heads separately.
- Mix B (mayonnaise, sweet chili sauce, and plum wine) to make the chili mayonnaise.
- Toss the fried shrimp in the chili mayonnaise and serve on a plate with fruits.