The ever-popular seafood appetizer made with crispy fried Shrimps coated in a spicy and tangy mayo sauce.
A recipe for the ever-popular seafood appetizer made with crispy fried Shrimps coated in a spicy and tangy mayo sauce, just the way it is served in the restaurants.
Recipe Card
Ingredients
Quantity
Shrimps peeled & deveined
15 -20
For the Batter
Salt
¼ tsp
Black pepper
¼ tsp
Egg
1
Corn flour
4 tbsp
For the Sauce
Mayonnaise
½ cup
Hot Sauce
5 tbsp
Tomato ketchup
3 tbsp
Paprika or chilli powder
¼ tsp
Honey
1 tsp
Garlic, minced
1 clove
Sesame oil
¼ tsp
White vinegar
1 tsp
Method of Preparation
Wash the shrimp, and drain on kitchen paper. Pat dry with kitchen paper so that the shrimp are fairly dry.
In a medium-sized bowl, combine the batter ingredients, and whisk. Add the shrimp and mix well until coated.
Heat oil in a large pot and fry the shrimp for about 1-2 minutes. To make sure the oil is at the right temperature, first test it by adding a bit of the batter to the oil. If it sizzles, it means the oil is at the right temperature. Fry only 2 or 3 shrimp at a time in order to maintain the temperature of the oil.
Drain the shrimp on kitchen paper.
In a medium-sized bowl, combine the sauce ingredients and then add the fried shrimp to coat with the sauce.Serve immediately.
The ever-popular seafood appetizer made with crispy fried Shrimps coated in a spicy and tangy mayo sauce.
A recipe for the ever-popular seafood appetizer made with crispy fried Shrimps coated in a spicy and tangy mayo sauce, just the way it is served in the restaurants.
Recipe Card
Ingredients
Quantity
Shrimps peeled & deveined
15 -20
For the Batter
Salt
¼ tsp
Black pepper
¼ tsp
Egg
1
Corn flour
4 tbsp
For the Sauce
Mayonnaise
½ cup
Hot Sauce
5 tbsp
Tomato ketchup
3 tbsp
Paprika or chilli powder
¼ tsp
Honey
1 tsp
Garlic, minced
1 clove
Sesame oil
¼ tsp
White vinegar
1 tsp
Method of Preparation
Wash the shrimp, and drain on kitchen paper. Pat dry with kitchen paper so that the shrimp are fairly dry.
In a medium-sized bowl, combine the batter ingredients, and whisk. Add the shrimp and mix well until coated.
Heat oil in a large pot and fry the shrimp for about 1-2 minutes. To make sure the oil is at the right temperature, first test it by adding a bit of the batter to the oil. If it sizzles, it means the oil is at the right temperature. Fry only 2 or 3 shrimp at a time in order to maintain the temperature of the oil.
Drain the shrimp on kitchen paper.
In a medium-sized bowl, combine the sauce ingredients and then add the fried shrimp to coat with the sauce.Serve immediately.
