Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Longjing Tea Sauce:
- 1/4 cup Longjing tea leaves
- 1/2 cup hot water
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
Special Equipment Needed:
- Deep fryer or large pot for frying
- Fine mesh strainer
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dip each shrimp in the flour mixture, then the egg mixture, and finally the panko breadcrumbs, pressing the breadcrumbs onto the shrimp to coat.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the shrimp in batches for 2-3 minutes or until golden brown and crispy.
7. Remove the shrimp from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
For the Longjing Tea Sauce:
1. Steep the Longjing tea leaves in hot water for 5 minutes.
2. Strain the tea leaves using a fine mesh strainer and discard the leaves.
3. In a small saucepan, combine the brewed tea, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes.
4. Bring the sauce to a simmer over medium heat and cook for 5-7 minutes or until the sauce has thickened.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 41g
Protein: 23g
Sodium: 1420mg
Sugar: 11g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Longjing tea can be substituted with green tea.
Variations:
- Add chopped scallions to the Longjing tea sauce for extra flavor.
- Serve the shrimp with a side of rice or noodles.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying the shrimp to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove the shrimp from the oil to prevent excess oil from getting on the shrimp.
- To make the shrimp extra crispy, double coat them in the flour, egg, and breadcrumb mixture.
Storage Instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the shrimp, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the crispy fried shrimp on a platter and drizzle the Longjing tea sauce over the top. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve the shrimp with a side of rice or noodles and a side of steamed vegetables.
Suggested Side Dishes:
Steamed rice, stir-fried noodles, and steamed vegetables.
Troubleshooting Advice:
- If the shrimp are not crispy, make sure the oil is at the correct temperature and that the shrimp are not overcrowded in the fryer.
- If the Longjing tea sauce is too thick, add a splash of water to thin it out.
Food Safety Advice:
- Make sure the shrimp are fully cooked before serving.
- Use caution when frying the shrimp to prevent hot oil from splattering.
Food History:
Longjing tea, also known as Dragonwell tea, is a type of green tea that originated in Hangzhou, China. It is known for its delicate flavor and aroma and is often used in cooking.
Flavor Profiles:
The crispy fried shrimp has a crunchy texture and a savory flavor from the spices and panko breadcrumbs. The Longjing tea sauce adds a sweet and tangy flavor with a hint of ginger and garlic.
Serving Suggestions:
Serve the crispy fried shrimp with a side of rice or noodles and a side of steamed vegetables for a complete meal.
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Region: Chinese