Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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