| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Oil for frying |
| 1/2 Tasse | soy sauce |
| 1/4 Tasse | Rice Wine Vinegar |
| 1 Teelöffel | Finely-minced ginger |
| 1/2 Teelöffel | Chili oil |
| 2 Esslöffel | Thinly-shaved scallions, plus extra, for garnish |
| 1 Tasse | flour |
| 2 Esslöffel | cornstarch |
| 6 | egg whites |
| 1 Tasse | Kosher salt and 1/2 cup coarse-cracked black pepper |
| 1 x ca. 450 g | Large shrimp, shell-on, split down back, and deveined |
|
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 second; mix salt and pepper in third. 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.
|
|
Anmerkungen zum Rezept:
|
