| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | April 1992 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Creamy peanut butter |
| 4 | t | Soy sauce |
| 4 | t | Fresh lemon juice, or to |
| taste | ||
| 2 | t | Firmly packed light brown |
| sugar | ||
| 1 | Garlic clove, minced | |
| 1/3 | c | Plus 2 tablespoons water |
| Cayenne to taste | ||
| 2 | T | Thinly sliced scallion |
| greens | ||
| 1 | Egg | |
| 3/4 | lb | Small shrimp, about 32 |
| shelled | ||
| All-purpose flour seasoned | ||
| with salt and | ||
| pepper | ||
| Vegetable oil for | ||
| deep-frying the shrimp |
INSTRUCTIONS
In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce. Serves 2. Gourmet April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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