Deep Fried Shrimp with Vegetables, Uncle Bill's Version of |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This recipe was first tried at a Chinese Restaurant in Vancouver but under a different name. I made some changes to the recipe to bring out the flavors. Very easy to prepare and cook. Ingredients:
20 medium shrimp, peeled and deveined (leave tails on) |
1/2 cup celery, cut into small pieces |
1/2 cup cucumber, peeled,cored and cut into small chunks |
1/2 cup carrot, peeled and sliced |
1/2 cup green pepper, seeded and cut into small chunks |
1/2 cup sweet red pepper, seeded and cut into small chunks |
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1 pinch black pepper |
1 pinch salt |
3/4 cup cold water |
1 large egg, beaten |
2 cups olive oil or 2 cups peanut oil (for deep frying) |
1/2 cup cold water |
1 tablespoon white vinegar |
2 tablespoons granulated sugar |
3 tablespoons ketchup |
1 tablespoon dark soy sauce |
2 tablespoons tapioca starch or 2 tablespoons cornstarch |
Directions:
1. Prepare shrimp, then rinse in cold water; drain.
2. Place shrimp in a bowl and sprinkle with additional black pepper and salt and let dry while preparing other ingredients.
3. In a mixing bowl, mix together flour, baking powder, baking soda, pinch of salt, pinch of black pepper, beaten egg and water and mix well to a smooth batter.
4. Measure oil to a deep medium size saucepan or a frying pan and heat to medium-high heat.
5. Dip shrimp into batter to coat well.
6. Using tongs, hold shrimp by the tail and dip into hot oil for a couple of seconds so that the shrimp do not curl, then drop.
7. Deep fry several shrimp at a time for about 2 minutes, turn over and cook for another 1 1/2 to 2 minutes or until golden brown.
8. Remove shrimp onto paper toweling and set aside.
9. Heat WOK to high heat, add 2 tablespoons of oil, then add prepared vegetables, stirring well and saute' for about 2 minutes until vegetables are just partially cooked.
10. In a small mixing bowl, mix together water, vinegar, sugar, ketchup, soy sauce and tapioca starch until mixture is smooth.
11. Add mixture to WOK, stirring constantly to coat vegetables and cook until sauce thickens slightly, about 1 minute.
12. Divide shrimp equally to individual serving plates and spoon vegetable mixture over shrimp.
13. Serve immediately.
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