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CRISP CURRIED SHRIMP

Posted by SINGAPORE on

INGREDIENTS/ 2 tbsp AP FLOUR, 1/2 TSP CURRY POWDER, 1/8 CAYENNE PEPPER, TT SALT, 1 # SHRIMP, 21-26 COUNT PEELED AND DE- VEINED, 2 TBSP PEANUT OIL, 1 BUNCH GREEN ONION, CUT INTO 2 INCH LENGTH AND 1 LEMON, CUT INTO WEDGES FOR GARNISH. COMBINE FLOUR, CURRY, CAYENNE, AND SALT. MIX WELL. ADD SHRIMP AND COAT EVENLY. SHAKE OFF EXCESS FLOUR. HEAT WOK OVER MODERATE HIGH HEAT, STIR FRY ONIONS UNTIL TENDER. ADD SHRIMP TO SCALLIONS AND SAUTE, STIRRING OCCASIONALLY, ABOUT 4 MINUTES. DO NOT OVERCROWD PAN. SERVE WITH JASMINE RICE OR CRISPY NOODLES.