International Recipes

Dragon Shrimp with Sweet and Sour Sauce

When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.

No Photo

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

  1. 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

  1. Mix marinade in a bowl and add shrimp. Marinate for one hour.

Batter

  1. Mix ingredients, except nuts.
  2. 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

  1. Mix water and cornstarch in small bowl.
  2. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
  3. Serve with fried rice and stir fried vegetables.


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