Friday, March 8, 2013

Black N White Shrimp


1 lb. large shrimp, shells on
vegetable oil for deep frying
4 egg whites
1 Cup potato starch
1 Tbsp garlic salt
2 Tbsp Black Pepper
1 tsp Hawaiian salt
1⁄4 tsp Chinese-five spice powder


Slice each shrimp along the back with scissors or a sharp knife, leaving the tail segment on. Then, de-vein shrimp, leaving shells on. Also trim off legs and rinse shrimp and dry. Preheat oil in a pan. In a bowl, beat the egg whites. In a separate bowl, combine the potato starch, garlic salt, black pepper, kosher salt and Chinese-five spice powder and mix well, set aside. Add shrimp to the beaten egg whites and coat the shrimp with the egg whites. Place shrimp in a colander and drain excess egg whites. Then toss drained shrimp with seasonings mix. When adding to the hot oil, place shrimp 3-5 pieces at a time in hot oil and fry for 30-45 seconds. Remove from oil and drain on paper towels. Serve hot with a spicy chili oil or hoisin sauce. ONO!

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