Beer makes batters better, meat more tender, and sauces more flavorful.
Tom Chien Lan Bot (Hot And Spicy Prawns)
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- #43367
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound large green shrimp
1 cup flour
1/2 cup rice flour
1 cup water
salt and pepper
2 cups peanut oil
1 clove garlic
1 onion, diced
2 tomatoes, chopped
1/2 teaspoon hot Szechuan dried peppers
1/2 cup cornstarch, diluted in water
diced green onions for garnish
directions
Peel and butterfly the shrimp, leaving the tails intact. Mix all flour with water, salt and pepper to make a batter.
Heat oil in a wok or deep-frying pan. Dip the shrimp in flour batter and coat completely. Fry shrimp in hot oil until it turns golden brown. Remove shrimp from the pan and set aside on a warm plate.
Pour out all but 2 tablespoons of oil. Saute garlic, onion and tomatoes until soft (about 5 minutes). Add hot peppers, seasoning with salt and pepper. Thicken with cornstarch and water mixture.
Arrange the fried shrimp on a plate and pour sauce on top. Sprinkle with some diced green onions. Serve shrimp and sauce while hot with steamed rice.
added by
rkimgoodcook
nutrition data
452 calories, 9 grams fat, 61 grams carbohydrates, 28 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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