Breaded Chili Shrimp Food

CRISPY BREADED SHRIMP

Steps:

• Rinse shrimp under cold running water and pat dry.
• On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
• In a large bowl, combine eggs, milk, and hot sauce. Whisk until well blended and frothy.
• In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
• Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
• Dip in the egg mixture and then dredge again in flour mixture, patting down flour onto shrimp.
• Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
• With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.

EASY BREADED SHRIMP

Steps:

• Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

GRILLED SHRIMP WITH GARLIC-RED CHILE-THYME MARINADE

Steps:

• Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired.

BREADED CHILI SHRIMP

Steps:

• Take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
• Rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
• Place in a bowl, cover it, and refrigerate for 2 hours or so.
• After two hours, make your batter.
• Take your corn starch, ap flour, salt and pepper and combine.
• add egg white, and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
• Heat your oil for deep frying.
• After you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
• After they are all coated, begin, in batches, frying the shrimp.
• This will take only a couple of minutes per shrimp.
• Fry them until a deep golden brown on the outside.
• Drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
• Serve with condiments of your choice and enjoy!

SEASONED BREADED SHRIMP

Steps:

• Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade.
• Stir melted butter and olive oil with remaining marinade. Pour over shrimp.
• Bake 400 for 13 -15 minutes.
• Serve as an appetizer with crackers or as a meal with rice and vegetable.

BREADED SHRIMP

Steps:

• In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
• Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
• Deep fry shrimp in batches until golden brown. Drain on paper towels.

SZECHWAN SHRIMP (CHILI SHRIMP)

Steps:

• In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
• Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
• Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!