Does anyone have the recipe for hong kong shrimp with the deep-fried shrimp and that sweet white sauce? - sweet shrimp
It is also the man who served in the dining Chineese. This is in Wisconsin, and although I'm not sure that these things are regional variants.
Tuesday, January 5, 2010
Sweet Shrimp Does Anyone Have The Recipe For Hong Kong Shrimp With The Deep-fried Shrimp And That Sweet White Sauce?
Subscribe to:
Post Comments (Atom)
1 comments:
Red Lobster Parrot Bay rum sauce SHRIMP & PINA COLADA
1 cup regular bread crumbs
1 / 4 cup corn starch (with coconut and bread crumbs mixed)
1 cup sweetened flaked coconut
1 / 2 cup Pina Colada Mix
1 tablespoon powdered sugar
3 tablespoons rum, Captain Morgan Spiced
1 / 2 cup cornstarch
Vegetable oil for frying
1 / 2 pound large shrimp (prawns butterfly)
*** Red Lobster Pina Colada Sauce ***
1 cup Pina Colada Mix (Major Peters mix was used)
1 / 4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon coconut sugar PLUS "PLUS" means this ingredient in addition to the next line, often with the sharing
1 teaspoon of tea sweetened flaked coconut
3 tablespoons sugar PLUS "PLUS" means this ingredient in addition to the next line, often with the sharing
1 teaspoon powdered sugar
1 1 / 2 teaspoon cornstarch
3 teaspoons cold water
Give Combine bread crumbs, corn flour 1 / 4 cup walnuts and coconut in a bowl andSide. Combine Pina Colada mix type, icing sugar and rum in a small bowl and set aside. Put 1 / 2 cup corn starch in a separate bowl. Heat oil and roast. The oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first and corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs mixed coconut. Second layer back Pina Colada mix, then again in the coconut, then the breadcrumb mixture. Place prepared shrimp carefully into hot oil. Fry until they are golden brown, can take from the pan and drain.
Red Lobster Pina Colada Sauce
Mix Pina Colada Mix, water, pineapple, coconut and sugar in a saucepan. Average low temperature heat until sauce begins to boil, stirring frequently. Let mixture simmer for 10-12 minutes. Mix cornstarch and water in the sauce and mix well. Simmer for 3-5 minutes while stirring, during and after the addition of corn starch. Remove from the heat and bring to room temperature. The sauce is best served at room temperature with Parrot Bay Rum Shrimp.
There is a dinner for 2 persons.
Post a Comment