Asian fried shrimp recipe


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Chinese Deep-Fried Shrimp

Why toast the dry spices? Remove and add to spice grinder. Set aside 20 minutes. Rinse and pat dry the shrimp. Finish immediately with the remaining dipping salt. Of course, you can use a couple extra if you like very spicy food, or just nix them altogether if you don't.
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Crunchy and Salty: Chinese-Style Deep Fried Shrimp — Delish Megish

This brief cooking process renews the spices, giving them a fuller, richer aroma and flavor. The Thai chilies, though spicy, are more moderate. Test the oil's heat: You'll know your oil is ready when you add something - say, a slice of chili - to it and it bubbles steadily. In batches, dip shrimp in the slurry, shake off excess, and fry until just pink, about 1 minute.
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Description: You can use a larger pot and even more or less oil, if desired. Why toast the dry spices? Mentally prepare yourself for deliciousness. Add shrimp, turning over and mixing to coat in spices.

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Views: 4393 Date: 10.06.2019 Favorited: 5 favorites

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