I often tell myself to eat more vegetable salads and boiled chicken breasts to follow the healthy steps of building muscle and losing fat, but there are always moments every month when I miss my hot, crispy texture like crazy. Among the fried dishes, fried chicken and fried shrimp are the most irresistible to me. When I find these two dishes on the menu when dining out, I will inexplicably rush to place an order as if my soul is possessed.
Do you also love fried food? Then come and try this fried shrimp dish. It is very simple to make, golden and crispy, and the "click" when you bite it makes the chore of washing the dishes go away. Its worth it, and paired with the mango-sweet, sour-sweet dipping sauce and a cold, refreshing beer, this is the best time.
To make fried shrimp with sweet and spicy mango sauce, you will need:
Fried Shrimp
8 prawns
1 egg
Adequate amount of low-gluten flour and bread crumbs
Appropriate amount of freshly ground black pepper and sea salt
1/2 tsp sake (you can also use cooking wine or white wine instead)
Sweet and Spicy Mango Sauce
Mango pulp 1/4 cup
Mayonnaise 2.5 tbsp
Honey 1/2 tbsp
Sriracha or ABC chili sauce 1/2 tbsp
Curry powder 1/4 tsp
Salt 1/8 tsp
Fresh lemon juice 3/4 tbsp
1/8 cup coriander
Production steps:
1. Remove the heads and shells of the fresh shrimps, use a toothpick to pick out the intestinal mash, and then lightly cut 3 knives across the belly of the shrimp. This muscle-breaking action will prevent the shrimps from rolling into a ball after being heated, resulting in a more beautiful appearance. radian. Also, remember to keep the shrimp tails so they look beautiful.
2. Put the processed shrimp meat in a bowl, sprinkle with an appropriate amount of black pepper, and a pinch of sea salt, because the dipping sauce later can also supplement the taste. When marinating, if the shrimp you use is not particularly fresh, you can add a little bit of sake to it. Mix well and marinate for 5 minutes.
3. Next is the "three passes". The shrimp meat is dipped in low-gluten flour, then egg liquid, and finally wrapped in bread crumbs, shake off the excess bread crumbs, and set aside to rest for two or three minutes, but remember to Don't touch the tail.
(If you want the fried shrimps to look bigger and fuller, you can try "passing the five levels", which is low-gluten flour-egg liquid-bread crumbs-egg liquid-bread crumbs. This time in the picture Fried shrimp has passed the fifth level. If you want it to be more fragrant, you can add cheese powder to the bread crumbs)
4. Add enough oil to a deep pot and heat it to about 170 degrees Celsius over medium-high heat. If you don’t have a thermometer at home, you can try throwing in a few pieces of bread crumbs to test. If the oil bubbles immediately when it comes into contact with the oil, forget it. When it is hot enough, turn to low heat, add the shrimps, fry for 1 minute until the outer layer is golden brown, then remove and absorb the oil. If you use a small pot like the one I used, it is recommended to put in no more than 4 at a time.
5. Next we make the sauce. The method is very simple. Just put all the ingredients in the sauce part of the ingredient list into a food processor and beat until thoroughly mixed. You can also use a stone mortar to mix.
6. After the sauce is ready, we start to put it on the plate. It looks good and refreshing with lemon wedges.
