• 12/20 Fried Shrimp Day 2

    From Dave Drum@1:3634/12 to All on Monday, December 19, 2022 05:18:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salt-Fried Shrimp
    Categories: Emeril, Seafood, Oriental
    Yield: 2 Servings

    1/2 c Oil; for frying
    1/2 c Soy sauce
    1/4 c Rice wine vinegar
    1 ts Finely-minced ginger
    1/2 ts Chilli oil
    2 tb Thinly-shaved scallions,
    - plus extra for garnish
    1 c Flour
    2 tb Cornstarch
    6 Egg whites
    1 c Kosher salt
    1/2 c Coarse-cracked black pepper
    1 lb Large shrimp; shell-on,
    - split down back and
    - deveined

    Recipe courtesy Emeril Lagasse

    Slowly heat oil in a wok or large skillet. In a small
    bowl combine next 5 ingredients for sauce. In 3 bowls,
    combine flour and cornstarch in first; beat egg whites
    with a fork until loose in the second; mix salt and
    pepper in third bowl.

    Dip shrimp first in flour mixture, shaking off excess;
    dip in egg whites, allowing excess to drip off. Lightly
    roll in salt mixture and add immediately to hot oil.
    Fry on all sides, remove and drain on paper towels.

    Serve with sauce, garnished with extra scallions.

    Yield: 12 to 15 shrimp

    SOURCE: Essence of Emeril Cooking Show #EE0086

    MM Format by Dave Drum - 30 December 1999

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... To the person who invented ZERO. Thanks for nothing!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Wednesday, December 20, 2023 05:05:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Deep-Fried Salt & Pepper Shrimp
    Categories: Five, Appetisers, Seafood
    Yield: 8 Servings

    1 lb U-20 shrimp in shells;
    - peeled, deveined
    3/4 ts Sea salt
    1/2 ts Fresh ground black pepper
    1/2 ts Chinese 5-spice powder
    4 c Oil for frying

    Cut off feathery legs and hard pointed area right above
    the tail of each shrimp. Rinse shrimp and dry thoroughly.

    Combine salt, pepper, and 5-spice powder in a small bowl.

    Heat oil in wok or a heavy pot over high heat until your
    deep fry thermometer reaches 400-|F/205-|C.

    Cook shrimp, about 5 per batch, in the hot oil until
    shrimp are bright pink and cooked through, about 1 minute.
    Remove shrimp with a slotted spoon and transfer to a paper
    towel-lined plate. Return oil temperature to 400-|F/205-|C
    before each new batch.

    Discard the oil in the wok and heat wok over medium-high
    heat; add deep-fried shrimp and spice mix and cook,
    stirring constantly, until fragrant, 30 seconds to 1
    minute.

    Recipe by: Laguna Lala

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Google it. Then Amazon it.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)