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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This innovative dish uses seasonally fresh fruit, to make this cuisine Asian/Southwestern Fruit Salsa as the foundation. Topped with Crispy Fried Shrimp made with an ingenious mix of ingredients. Any of the seasonal fruits can be substituted for mango, papaya, kiwi, or peaches except for the blueberries which is an ingredients for RSC. Ingredients:
1/2 cup diced watermelon |
1/2 cup blueberries |
1/2 cup diced pineapple |
1/4 cup diced red onion |
1 tablespoon minced jalapeno |
1/4 cup fresh herb (basil, mint and or cilantro) |
1 lime, juice of |
1/4 teaspoon fresh grated gingerroot |
1/2 teaspoon soy sauce |
1/2 teaspoon sesame oil |
1 lb large shrimp, shelled and deveined |
1/2 cup whole wheat flour |
2 egg whites |
1 tablespoon peanut butter |
1/2 teaspoon sesame oil |
1 teaspoon grated fresh ginger |
2 ounces graham crackers, 1/2 cup crushed fine |
oil (for frying) |
Directions:
1. Spicy Fruit Salsa: Mix all ingredients together and chill for 1-6 hours.
2. Shrimp: Place cleaned shrimp on paper towels to dry.
3. Flour shrimp to coat shaking off excess, set aside.
4. To the remaining flour add the graham crumbs, set aside.
5. Place the egg whites in a bowl whisk lightly add peanut butter, sesame oil and ginger whisk to combine.
6. Dip into egg white mixture then coat with the graham crumbs and set aside.
7. Heat 1 inch peanut oil or vegetable oil till hot over medium high heat in a large frying pan. When oil is hot add half the shrimp fry for 1 minute flip and fry 1 more minute. Remove to a paper towel to drain.
8. Repeat with rest of shrimp.
9. Plate the shrimp with the bowl of chilled salsa.
10. This would be fun to enjoy wrapped in romaine lettuce or with rice.
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