Sweet Fried Shrimp Food

SWEET FRIED SHRIMP

Steps:

• 1. Follow instructions on how to make tempura mixture
• 2. Dip shrimp in tempura mixture and fry in fryer till ready
• 3. After shrimp is done then fry shrimp in a frying pan with sweetened condensed milk. If condensed milk is too thick and gooey for you, just add a splash or two of milk to thin out the mixture.
• 4. You can add candied walnuts for a tastey crunch!

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

SWEET AND SOUR GLAZED SHRIMP

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

BATTER FOR SWEET AND SOUR SHRIMP

Steps:

• Mix together and let set for 10 minutes.
• Dip shrimp in batter and shake off excess.
• Deep fry 350 degree F for 5-6 minutes.
• Drain on paper towels.
• Keep warm in 200 degree F oven until ready to serve.

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Steps:

• RED SWEET AND SOUR SAUCE:.
• Mix all ingredients.
• Have ready for shrimp.
• SHRIMP:.
• Remove shells from shrimp, leaving tails intact.
• If shrimp are frozen do not thaw; peel under running cold water.
• Make a shallow cut lengthwise down back of each shrimp and devein.
• Slit shrimp lengthwise down the back almost in half.
• Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
• Cover and refrigerate 10 minutes.
• Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
• Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
• Stir shrimp into batter until coated.
• Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
• Serve hot with sauce.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

FRIED SWEET AND SOUR SHRIMP WITH MANGO SAUCE

Steps:

• Blend first 3 ingredients in blender until smooth.
• Dip shrimp in egg; coat with cracker crumbs.
• Heat oil in large saucepan to 350°F to 375°F. Add shrimp, in batches; cook 2 to 3 min. or until golden brown and done. Remove from saucepan with slotted spoon; drain on paper towels. Serve with mango sauce.

STIR-FRIED SWEET-AND-SOUR SHRIMP

Steps:

• Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
• Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

SWEET AND SOUR STIR-FRIED SHRIMP

Steps:

• Combine the sauce ingredients and set aside.
• Coat the shrimp very lightly with flour and shake off excess.
• Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
• Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
• Add the shrimp, warm and serve.

SWEET AND SOUR SHRIMP FRIED RICE

Steps:

• In a saucepan, stir the rice over medium high heat until lightly toasted.
• Add the water and salt and bring to a boil.
• Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
• Meanwhile, wash, trim and peel the carrots, then cut into slices.
• Halve the bell pepper, remove the seeds, rinse and cut into squares.
• Trim the green onion and cut into thin rings.
• Peel the ginger and cut into very thin strips.
• Peel and halve the pineapple and cut away core and any brown spots.
• Chop flesh of pineapple.
• In a wok or large skillet, heat the oil over medium - high heat.
• Add the carrots, pepper, and green onion and stir-fry briefly.
• Then gradually add the coconut, ginger and bean sprouts sirring continuously.
• Add the cooked rice, pineapple and shrimp.
• Stir - fry until the shrimp just turns opaque.
• Season with soy sauce and serve immediately.

SWEET AND SPICY SHRIMP

Steps:

• Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
• Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
• Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.