You may also like
Categories:
sugar sweet chili sauce lime ginger stalks cilantro shrimp breadcrumbs black peppercorns • cracked salt egg vegetable oil red chili pepper cilantro
Viewed: 4 - Published at: 2 years agoIngredients
- 1/2 cup sugar
- 1/4 cup sweet chili sauce
- 4 kaffir lime leaves torn
- 1 piece fresh ginger finely chopped
- 2 stalks cilantro roots fresh, and stems, washed and sliced thinly
- 1 3/4 pounds medium shrimp peeled and deveined, tails intact
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon black peppercorns cracked
- 1 1/2 teaspoons seasoning piri piri
- 2 teaspoons sea salt flakes
- 1 egg white lightly beaten
- vegetable oil for deep-frying
- 1 red chili pepper fresh long, thinly sliced
- 2 tablespoons cilantro leaves chopped fresh, for garnish
Method
- For the chilli syrup, combine all ingredients and 1/2 cup water in a small saucepan on medium heat. Stir for 1-2 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until sauce thickens slightly. Remove from heat. Let stand for 15 mins, then discard lime leaves.
- Combine breadcrumbs, pepper, seasoning and salt in a medium bowl. Holding shrimp by the tail, dip one at a time into egg white, then coat in crumb mixture.
- Fill a large saucepan or deep-fryer one-third full with oil. Heat to 350°F, or until a cube of bread turns golden in 10 seconds. Deep-fry shrimp, in batches, for about 1 min, or until cooked through and crisp. Drain on paper towels.
- Sprinkle shrimp with chili pepper and cilantro leaves. Serve with sweet chili syrup for dipping.
