Crispy chili caramel shrimp
Ingredients:
1 tsp. grated ginger
1/2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. chili paste
2 tbsp. anisado wine
1 cup cornstarch
750 grams suaje (each about 1 1/2 inches
long), feelers and other sharp parts removed
Salt and pepper to taste
For the sauce:
1/2 cup sugar
2 tbsp. butter
1/2 tsp. water
1 tbsp. patis
1 1/2 tsp. tamarind mix
Method:
1. In a bowl, combine ginger, garlic powder, onion powder, chili paste, anisado wine, salt and pepper. Marinate shrimps in the mixture overnight.
2. Make the sauce: Combine all the ingredients in a small bowl. Mix well.
3. Dredge shrimps in cornstarch and deepfry until crisp. Glaze with caramel sauce.
0 comments:
Post a Comment