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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Like Garlic Shimp...this Thai dish give a curchy, salty and spicy taste...goes perfectly with rice or even better by itself..There's no way for you to miss this...easy and perfectly for you gathering. Ingredients:
1 lb. medium raw heads on shrimp, rinsed |
vegetable oilfor deep frying |
1/2 small green jalapeno peppers, chopped |
1/2 small red jalapeno peppers, chopped |
2-1/4 tsps. spicy salt or just plain salt |
1/4 tsps of parsey thinly sliced for garnish |
1/3 cup cornstarch |
1/2 tsps of chopped garlic |
2 kirlime leaves thinly sliced (optional) |
Directions:
1. Pat the shrimp dry with paper towels.
2. Put cornstarch into a large wide bowl. Add the shrimp and toss to coat well in cornstarch. Transfer shrimp to a colander and gently shake off excess cornstarch.
3. Pour oil to a depth of 1 1/2-inches in a wok or deep skillet. Heat over medium-high heat. Working in small batches, deep-fry the shrimp until crisp, 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
4. Pour out all but 1 teaspoon oil from wok. Heat oil over medium heat. Add jalapenos, garlic, kirlime leaves and cook until fragrant. Add spicy salt and return shrimp to wok. Toss until shrimp are well coated in salt.
5. Top with parsey and arrange it's around the bed of lettuce, serve immediately.
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