VIETNAMESE DEEP FRIED SHRIMP WITH DIPPING SAUCE
While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that cornstarch would turn mushy, while the tapioca starch will remain crispy. I could find tapioca flour in my store but not tapioca...
Provided by Chef Potpie (Laurel)
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 13
Steps:
- 1. Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
- 2. Next day, in a medium bowl, mix together bouillon powder, salt and white pepper, and toss the shrimp with this mixture until evenly coated. Allow to marinate for 15 minutes.
- 3. Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
- 4. Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love