This deliciously spicy Asian-inspired dish uses simple and fresh ingredients, all of which highlight and compliment one another. Quick and easy to make, this is a wonderful weeknight meal, served up with some rice and steamed broccoli. Change things up a bit with this wonderfully balanced and unique dish.
- 12 large shrimp, peeled and deveined, tails on
- 1 tablespoon fish sauce
- 1/4 cup cornstarch
- 1/2 teaspoon sea salt
- 1/4 teaspoon Chinese Five Spice
- 1/4 teaspoon sugar
- vegetable oil for frying
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- 1 teaspoon minced Thai chili pepper, plus more for garnish
- 2 scallions, sliced
- 1 tablespoon fresh cilantro, chopped
- 2 lime wedges, garnish
In a bowl, toss shrimp with fish sauce.
Put corn starch in separate bowl. Add shrimp and toss to coat.
In small bowl, stir together salt, Chinese five spice and sugar.
In deep pot with heavy base, heat at least 2 inches of oil over high heat to 400 degrees. Shake excess cornstarch off shrimp and gently lower into oil. Fry 1 minute (do not overcook the shrimp!!) Use slotted spoon to transfer to plate.
In large frying pan, heat a tablespoon of oil on medium. Cook garlic, ginger and chili, stirring for about 30 seconds. Add shrimp, salt mix and half of the scallion and cilantro. Mix to coat thoroughly. Transfer to serving bowl. Garnish with remaining scallion, chili pepper and cilantro. Serve hot with a wedge of lime.
Prep time: 15 minutes
Cook time: 5 minutes
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