CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Eggs, Vegetables |
|
April 1992 |
1 |
servings |
INGREDIENTS
1/4 |
c |
Creamy peanut butter |
4 |
ts |
Soy sauce |
4 |
ts |
Fresh lemon juice; or to taste |
2 |
ts |
Firmly packed light brown sugar |
1 |
lg |
Garlic clove; minced |
1/3 |
c |
Plus 2 tablespoons water |
|
|
Cayenne to taste |
2 |
tb |
Thinly sliced scallion greens |
1 |
lg |
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
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