Dragon Shrimp With Sweet & Sour Sauce
Dragon Shrimp with Sweet & Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons
Marinade
2 Tbspsoy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 tpss sesame oil
1 tps 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 & Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 tpss fresh ginger
2 Tbspcatsup
2 tpss sesame oil
1/4 cup water mixed with 3 Tbspcornstarch
Peel & devein shrimp, leaving the “boots” on (the “boots” are the last joint of the tail shell with the two fins at the end)
Mix marinade in a bowl & add shrimp
Marinate for one hour
Mix ingredients for batter, except nuts
Heat oil for deep frying to about 325 deg
Hold shrimp by the boots & dip in batter let excess run of, roll in nuts & deep fry until cooked through, three to four min
Drain on paper towels
For sweet & sour sauce: Mix water & corn starch 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 & stir fried vegetables
Yields 4 servings
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