serves 4
Shrimp:
2 lbs shrimp, deveined and peeled (tails left on if desired)
cornstarch
slivered almonds
oil for frying
Shrimp sauce:
1 cup mayonnaise
3 tbsp sugar
3 tbsp rice vinegar
2 tbsp melted butter
3/4 tsp paprika
3/8 tsp garlic powder
Combine all ingredients for shrimp sauce and mix well. Keep refrigerated until ready to use.
Heat 1/2-1 inch of oil in pan. Mix cornstarch with warm water until it forms a smooth paste. Dip shrimp in mixture and coat with almonds. Fry both sides in oil until cooked (3-4 minutes). Keep warm on a rack in oven.
Serve shrimp with sauce over rice.
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Well, this is embarrassing...did I really miss posting for the entire year of 2012? I think about this blog all the time--every time I try a new recipe, in fact, which is often. Pinterest has largely eliminated the need for me to post online recipes here. Plus, the food porn is very satisfying.
This recipe is entirely attributed to Jean, the wonderful head of the Chinese kitchen next door. I had tried to emulate her almond shrimp once and failed miserably because I couldn't get the almonds to stick. I asked what her secret was and she told me, "cornstarch!" Lo and behold, it worked wonders. I never really knew why I had a mason jar of it in my cabinet all those years, but now as soon as I discovered a use for it, I've run out.
The shrimp sauce is something I've been searching for for years. I kept looking at the recipes I found online, thinking, "surely this can't be it..." Finally I decided to give one a try. Though I was skeptical at first, my hubby and his very food-happy friend assured me that it was completely authentic-tasting. I guess they're the ones I need to keep happy anyway. =)
Shrimp:
2 lbs shrimp, deveined and peeled (tails left on if desired)
cornstarch
slivered almonds
oil for frying
Shrimp sauce:
1 cup mayonnaise
3 tbsp sugar
3 tbsp rice vinegar
2 tbsp melted butter
3/4 tsp paprika
3/8 tsp garlic powder
Combine all ingredients for shrimp sauce and mix well. Keep refrigerated until ready to use.
Heat 1/2-1 inch of oil in pan. Mix cornstarch with warm water until it forms a smooth paste. Dip shrimp in mixture and coat with almonds. Fry both sides in oil until cooked (3-4 minutes). Keep warm on a rack in oven.
Serve shrimp with sauce over rice.
--------------------------------
Well, this is embarrassing...did I really miss posting for the entire year of 2012? I think about this blog all the time--every time I try a new recipe, in fact, which is often. Pinterest has largely eliminated the need for me to post online recipes here. Plus, the food porn is very satisfying.
This recipe is entirely attributed to Jean, the wonderful head of the Chinese kitchen next door. I had tried to emulate her almond shrimp once and failed miserably because I couldn't get the almonds to stick. I asked what her secret was and she told me, "cornstarch!" Lo and behold, it worked wonders. I never really knew why I had a mason jar of it in my cabinet all those years, but now as soon as I discovered a use for it, I've run out.
The shrimp sauce is something I've been searching for for years. I kept looking at the recipes I found online, thinking, "surely this can't be it..." Finally I decided to give one a try. Though I was skeptical at first, my hubby and his very food-happy friend assured me that it was completely authentic-tasting. I guess they're the ones I need to keep happy anyway. =)
