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1 1/8 cup self-rising flour
1 tbsp. vegetable oil
1 tbsp. arrowroot or cornstarch
1/4 tsp. salt
1/8 tsp. white pepper
3/4 to 1 cup water
1 lb. shrimp, peeled except tail and deveined
vegetable oil for frying
sweet and sour sauce (homemade or store bought)
1 tbsp. vegetable oil
1 tbsp. arrowroot or cornstarch
1/4 tsp. salt
1/8 tsp. white pepper
3/4 to 1 cup water
1 lb. shrimp, peeled except tail and deveined
vegetable oil for frying
sweet and sour sauce (homemade or store bought)
Heat vegetable oil in a large skillet. Stir flour, oil, arrowroot, salt, and white pepper together. Slowly stir in water. Batter will be thick. Dip shrimp in batter one at a time and spoon out to keep shrimp covered in batter. Drop battered shrimp into hot oil. Flip over when golden brown (just a minute or so per side). Serve with rice and sweet and sour sauce.
Additional Info
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Source:
Intolerant Offspring Original
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Published in
Main Dish
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
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1 Comment
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Tuesday, 02 March 2010 20:43
posted by
Michelle
This was pretty good. I prefer chicken but it was a nice change.
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