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Gulf shrimp come in brown, white and pink. They are a warm water shrimp that have an earthier flavor than Atlantic. It’s a staple shrimp here in the South. Use whatever shrimp you have on hand. Removing the tails on the shrimp for this recipe makes it easier to fry, and toss.
Egg and cream are the magic duo for super crispy crust. Egg coats the shrimp and helps act as an adhesive to help the starch stick together. Cream helps make the egg more fluid as the perfect liquid addition while still keeping the batter light.
The ratio of starch to flour is slightly higher for this recipe. Te starch amplifies the crunch of the crust while the flour helps give the crust a little more body than starch exclusively can provide.
Sambal chili sauce is made of red chilis, vinegar, peppers and salt. It’s a spicy chili blend that makes a great addition to many recipes and dishes. Along with the red chili sauce is mayo, mayo acts as the bulk of the sauce to give the sauce consistency and body while also toning the chili sauce down. Finally lime brightens and enhances the spice in the dish making is louder and less subtle.
this dish has a lot of flavor in the sauce. to help it stand out don’t season the shrimp too crazy. enhance the shrimp to highlight the subtle sweetness and the mild ocean saltiness. skip the heavy seasoning blends here.
this breading for the shrimp is slightly different. its mainly starch, starch is great coating for shrimp and other fried items that will be tossed in sauce. not only does the coating slightly soak up the sauce but it also maintains a crispy crust. the crispy crust is awesome with the juicy shrimp.
peeling and deveining the shrimp are essential. deveining the shrimp not only removes the waste from the shrimp it also leaves you with more surface area to get super crunchy shrimp. removing the tail is optional, although removing the tail for this is ideal as it gives you more room for sauce.
frying shrimp is really easy. You want to make sure your cooking oil is hot enough otherwise the breading will absorb the oil. don’t fry the shrimp too long, once they are golden brown they should be good to go.
tossing the shrimp is best done while the shrimp is hot. the shrimp slightly absorbs the sauce but it also keeps the crust crisp. tossing the heavy sauce onto cooler shrimp will cause the sauce to weigh it down. don’t use the entire amount of sauce for a single batch. you can always toss on additional sauce, you wont be able to remove it.
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