In the restaurant "Nedalny Vostok" the festival of Pan-Asian cuisine continues, during which you can try exotic dishes, usually not presented in the main menu. This month is dedicated to China. We are sharing the shrimp-corn recipe from the festival menu right now.
We recommend serving these shrimps with yuzu, ponzu and wasabi sauces (in this case, the calorie content of the dish will increase by 315 kcal).
COOKING TIME :
NUMBER OF PORTS:
Corn ( canned )
Juice (freshly squeezed orange)
Pepper ( ground black)
Peel the tiger shrimp, leaving the tails.
Notch along the abdomen, open and slightly beat off. Salt and pepper to taste.
Add corn starch to canned corn and mix well. Beat the egg in a separate bowl.
Dip the shrimp in a well-mixed egg, and then bread in the corn with starch.
Deep-fry for 5 minutes.
Make the sauces while the shrimp is fried.
For yuzu sauce, mix to a uniform consistency 20 g of mayonnaise, 10 ml of freshly squeezed orange juice and 5 ml of sugar syrup.
For a ponzu sauce, mix to a uniform consistency 10 ml of soy sauce, 10 ml of rice vinegar, 10 ml of freshly squeezed orange juice and 5 ml of lemon juice.
For wasabi sauce, mix 20 g of mayonnaise, 10 g of natural yogurt and 3 g of wasabi powder diluted in 5 ml of lemon juice to a uniform consistency.
Serve the shrimps with cooked sauces and salad.
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