Quote:
Originally Posted by javadog
Not a tempura fan... when that is done poorly, it's inedible.
Grew up with the traditional breading on fried shrimp, sometimes they add panko which is nice if done right. Nothing beats fresh gulf shrimp, cooked right and eaten immediately. I seldom get it anywhere inland, unless it's a pretty high end restaurant.
|
Try a light roll in rice flour then fry in small batches in a wok. Bang bang sauce (mayo mixed with your choice of hot sauce like sriracha or similar) as a dip for it. Possibly a very light touch of salt on the shrimp as they come out.
they won't look battered or anything but that's the point. it's enough to get a taste of the coating but just barely.