International Recipes
Dragon Shrimp with Sweet and Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Yield: 4 servings
Ingredients
Marinade
- 2 tablespoons soy sauce
- 1/4 cup rice wine
- 1 clove garlic, sliced
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon pepper
Batter
- 2 eggs
- 1 cup water
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/2 cup sliced almonds
- 1/2 cup chopped cashews
- Oil for deep frying
Sweet and Sour Sauce
- 1 cup pineapple juice
- 3/4 cup cider vinegar
- 3/4 cup granulated sugar
- 1 tablespoon soy sauce
- 2 teaspoons fresh ginger
- 2 tablespoons ketchup
- 2 teaspoons sesame oil
- 1/4 cup water mixed with 3 tablespoons cornstarch
Instructions
- Peel and devein shrimp, leaving the "boots" on (the "boots"
are the last joint of the tail shell with the two fins at the end).
Marinade
- Mix marinade in a bowl and add shrimp. Marinate for one hour.
Batter
- Mix ingredients, except nuts.
- Heat oil for deep frying to about 325 degrees F. Hold shrimp by the boots and dip into batter; let excess run of, roll in nuts and deep fry until cooked through, three to four minutes. Drain on paper towels.
Sweet and Sour Sauce
- Mix water and cornstarch in small bowl.
- In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
- Serve with fried rice and stir fried vegetables.