1. Ingredients:
– Shrimps, peeled and deveined: 500 g
– Salt: 1/4 teaspoon
– Ground white pepper: 1/4 teaspoon
– White sesame seeds: 150 g
– Cooking oil, for deep frying: 3 tablespoons
For Batter:
– Egg, beaten: 1
– Plain (all-purpose) flour: 100 g
– Tapioca flour: 50 g
– Salt: 1/2 teaspoon
– Ground white pepper: 1/2 teaspoon
– Annatto seed oil: 1/2 teaspoon
– Cold water
For Pineapple Sauce:
– Pineapple, peeled, sliced and finely blended: 300 g
– Water: 125 ml
– Sugar: 1 tablespoon
– Salt: 1/2 teaspoon
– Cornflour (cornstarch), mixed with 1 tablespoon water: 2 teaspoons
2. Instructions:
– Wash shrimps with lightly salted water then butterfly them by cutting a slit through the back.
– Marinate shrimps with salt and pepper for 10 minutes.
– Combine batter ingredients with just enough cold water to form a paste.
– Dip shrimps in batter then coat with sesame seeds.
– Heat oil for deep frying on medium heat. Deep fry shrimps until golden brown. Drain well.
– Combine all pineapple sauce ingredients except corn flour and bring to the boil.
– Simmer for 5 minutes then thicken with corn flour mixture.
– Serve shrimps with pineapple sauce as a dip.
Might you like to learn How to cook Deep Fried Shrimps.
Vietnamese-recipes
