Ingredients
The following ingredients have 4 Servings
- 12 jumbo raw wild shrimp
- 1 cup tapioca flour (corn starch may be substituted)
- 1 tsp ground ginger (dry)
- 2 eggs
- 1 1/2 cups finely chopped candied walnuts
- oil for frying
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tsp sugar
- 1/2 tsp sesame oil
- 2 tbs Fresno peppers (cut into thin strips 1/2" long)
- Finely sliced scallions
- 1 large green apple (cored & sliced into matchsticks)
- 2 tbs lime juice
- 1 tbs low sodium soy sauce
- 1 1/2 tsp sugar
- 1/4 tsp ginger
- 1/2 tbs Jalapeno peppers (thin sliced, 1/2" long)
Instruction
- Prepare the dressing and slaw first. Simply combine ingredients and mix.
- Peel & de-vein the shrimp, leaving tail on, then pat dry with paper towel.
- Set out 3 bowls: in first one, mix together tapioca flour & ginger in second beat the two eggs well, put the chopped candied walnuts in the third bowl.
- Dredge the shrimp in egg, then flour, then egg again, finally in the walnuts. Set aside the prawns once coated.
- Heat a 1/2" of oil in small skillet over med-high. Once hot drop in the prawns 3-4 at a time, don't crowd them. As you see the edges start to become opaque gently flip with a fork and cook another minute. Drain on pastry cooling rack or plate (no towel, they will stick)
- Serve shrimp on or over apple slaw with dipping sauce on the side. Sprinkle scallions over both the shrimp and the dipping sauce.
