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Sweet and sour sichuan tempura shrimps, jasmin rice |

Fish, Seafood & Shellfish

Deep fried shrimps rolled with a lightly spicy sweet and sour sauce , with jasmin rice.

Ingredients

Recipe for 4 servings

For the shrimps

1 Cup(s)

Tempura mix

1 Cup(s)

Ice water

20 Unit(s)

Peeled medium shrimps

1 Tsp

Sichuan pepper

4 Clove(s)

Garlic

30 Ml

Fresh ginger

1 Unit(s)

Red hot chili

1 Unit(s)

Lime

4 Unit(s)

Green onion

8 Sprig(s)

Fresh cilantro

1 Liter(s)

Vegetable oil

For the sauce

15 Ml

Vegetable oil

200 Ml

Water

75 Ml

Ketchup

15 Ml

Brown sugar

15 Ml

Soy sauce

10 Ml

Cornstarch

For the rice

200 Gr

Jasmine rice

30 Ml

Butter

10 Sprig(s)

Chives

Salt and pepper

Preparation time: 30 min

For the preparations

Chop the garlic and the ginger.Empty the chili and dice it, squeeze and strain the lime juice.Ciselez the shallots and chop the cilantro.Ciselez the chives.
For the shrimps

In a bowl, mix the tempura with the ice water.In the wok heat the ol until 375F, dip the shrimps in the mix and fry it until it gets golden brown. Reserve it on a scott towel, strain the ol in a adapted buket.In a bowl, mix all the ingrédients of the sauce except the ol and mix it well.In the wok with the vegetable ol roast the Sichuan pepper seeds, add the garlic, the ginger and the chili and cook it one more minute. Pour the sauce and bring it to boil.When it's boiling, add the lime, the shallots and the cilantro, remove from the stove.
For the rice

In a big pot of salty boiling water cook the rice until tender, strain it and add the butter, the chive and season it.
For the platting

Put the rice at the bottom of a bowl, some shrimps on the top and finish with the sauce.