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Categories:
flour salt ground ginger garlic mayonnaise chili sauce canola oil shrimp sub rolls carrots cucumber cliantro
Viewed: 36 - Published at: 9 years agoIngredients
- 13 cups Flour
- 1/2 teaspoons (scant) Salt
- 1/2 teaspoons Ground Ginger
- 1/4 teaspoons Garlic Powder
- 1/2 cups Mayonnaise
- 2 teaspoons Agave Nectar
- 1 teaspoon Sriracha Hot Chili Sauce (optional, For Heat)
- 2 cups Canola Oil
- 1 pound Small (60/80 Count) Peeled And Deveined Shrimp
- 4 whole Sub Rolls
- 1/2 cups Pickled Carrots And Daikon (see My TastyKitchen Recipe Box)
- 1/2 whole Small Cucumber, Cut Into 4 Thin Wedges
- 12 sprigs Cliantro
Method
- In a bowl, blend flour, salt, ginger powder, and garlic powder.
- Set aside.
- In a separate bowl, combine mayonnaise, agave nectar, and Sriracha (optional).
- Blend well.
- Set aside.
- Add oil to a medium-sized heavy-bottom pan and preheat it to 360 F. Pat shrimp dry with paper towels.
- Place shrimp in a medium bowl.
- Add flour mixture and thoroughly coat shrimp.
- Scoop up half of the shrimp using a fine mesh strainer or a large slotted spoon.
- Shake off excess flour.
- Place shrimp in the hot oil and fry for 1 1/2 to 2 minutes or until shrimp is opaque throughout.
- Stir shrimp a couple of times during cooking to ensure even cooking.
- Remove shrimp from the oil using a kitchen spider or spatula and place on paper towels to drain oil.
- Repeat cooking the remaining shrimp.
- Toast sub rolls for a minute or two to crisp up the crust.
- Split open one side using a serrated knife.
- To assemble sandwiches: spread on a little mound of mayonnaise mixture, add some shrimp, add pickled carrots and daikon, followed by one cucumber wedge, then add 4 cilantro sprigs.
- Repeat assembling the remaining sandwiches.
