Ingredients:
For fried shrimps
- 16 - 20 shrimps, about 1 lb (500 g);
- 1 cup (240 ml) vegetable oil;
- 1/4 cup cornstarch.
For cilantro jalapeño pepper sauce
- 5 large jalapeño peppers;
- 1 large bunch fresh cilantro;
- 3/4 cup sour cream;
- Sea salt, adjust to taste.
Recipe:
Serving for 4 as appetizer
For fried shrimps
- Split shrimps in the back;
- De-vein, clean, pat dry and wrap in paper towel;
- Put back to the refrigerator until ready to use;
- Cover shrimps with cornstarch;
- Heat up vegetable oil in a wok/sauce pan over medium high heat;
- Put shrimps in when oil get hot, don’t put too many in;
- Fry until shrimps turn pink and coil up;
- Take them out and put on paper towel to get rid of excess oil;
- Serve warm with jalapeño pepper cilantro sauce.
For cilantro jalapeño pepper sauce
Make about 1 cup
Good with beef, chicken, pork and seafood
- Finely chop jalapeño peppers and cilantro in a food processor;
- Mix with sour cream;
- Add sea salt, adjust to taste.