Ingredients with Measurements:
- 1 lb butterfly shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Slotted spoon or spider strainer
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine flour, garlic powder, paprika, salt, and black pepper. In another mixing bowl, pour milk.
2. Dip each butterfly shrimp into the flour mixture, then into the milk, and then into the panko breadcrumbs. Make sure each shrimp is coated evenly.
3. Heat vegetable oil in a deep fryer or large pot over medium-high heat. Fry the butterfly shrimp in batches until golden brown, about 2-3 minutes per batch. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
4. In a saucepan, combine ketchup, rice vinegar, brown sugar, and soy sauce over medium heat. In a small bowl, whisk cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens, about 2-3 minutes.
5. Serve the fried butterfly shrimp with the sweet and sour sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 55g
- Protein: 25g
Substitutions for ingredients:
- Instead of butterfly shrimp, you can use chicken or pork cut into bite-sized pieces.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use honey instead of brown sugar for a sweeter sauce.
- Add chopped pineapple to the sweet and sour sauce for a tropical twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
- Do not overcrowd the fryer or pot to prevent the shrimp from sticking together.
- Serve the sauce on the side to prevent the shrimp from getting soggy.
Storage instructions:
- Store leftover fried shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried shrimp in a preheated oven at 350°F for 5-7 minutes until crispy.
Presentation ideas:
- Serve the fried shrimp on a bed of lettuce or cabbage for a colorful presentation.
- Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a side of stir-fried vegetables for a healthy and balanced meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the coating falls off the shrimp during frying, make sure the shrimp is coated evenly and the oil is hot enough.
- If the sauce is too thick, add more water to thin it out. If it's too thin, add more cornstarch.
Food safety advice:
- Make sure the shrimp is cooked to an internal temperature of 145°F to ensure it's safe to eat.
- Use a thermometer to check the oil temperature to prevent burns or fires.
Food history:
- Fried shrimp is a popular dish in many cultures, including American, Chinese, and Japanese cuisine.
Flavor profiles:
- The fried shrimp is crispy and savory, while the sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
- Serve the fried shrimp as an appetizer or main dish for a family dinner or party.
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