Ingredients

The following ingredients have 4 Servings
  • 20 medium Shrimp
  • 2 Eggs
  • 4 tbsp Cornstarch
  • 1/4 cup Sugar
  • 1/4 cup Pineapple Juice
  • 1/4 cup Mango Puree
  • 1 tsp Tapioca Starch
  • 1 tsp Chili Powder
  • 1 tsp Lemon Juice
  • 1 cup water (for the glaze)
  • Soda Water (to thin the slurry)
  • Black and White Sesame Seeds
  • Salt
  • Neutral Oil (for frying)

Instruction

  • The first thing to do will be to make the mango pineapple glaze. This can be pre-made and stored for up to 2 weeks. In a saucepan on medium heat, combine the Sugar, Water, Pineapple Juice, Pureed Mango, Chili Powder, and Lemon Juice. Stir to combine everything. When it starts to simmer add the tapioca (or potato or corn) starch and continue to stir. As it reduces it will start to thicken. If it is too thick, add some more pineapple juice, or a bit of water until your desired consistency. If it is too thin, add the starch, using just a little at a time. Once it is the perfect consistency, remove from the heat and place in a resealable airtight container and place in the fridge.
  • In another bowl, beat one egg and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
  • Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
  • Place all the now fried shrimp in a large bowl, add the mango pineapple sauce, and toss well to coat. Garnish with black and white sesame seeds, julliene cucumbers, and thinly sliced shallot.