![]() Spoon about 1/4 cup of the sauce over the shrimp and stir the shrimp gently to coat. When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown. This step will help the breading stick on the shrimp when frying.ĥ. Arrange the coated shrimp on a plate and pop them into the fridge for at least 10 minutes. Dip floured shrimp into the egg and milk mixture, and then back into the flour. Bread the shrimp by first coating each with flour. Use the amount of oil required by your fryer.Ĥ. Heat the shortening or oil to 350 degrees F. Mix in the salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper.ģ. Measure 1 cup of flour into another shallow bowl. Combine the beaten egg with the milk in a shallow bowl. Cover the sauce and set it aside for now.Ģ. Combine all the ingredients for the chili sauce in a small bowl. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.ġ. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish from Ruby Tuesday's appetizer menu. The minced chili peppers that sat there, now naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal oelek chili sauce. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: sambal chunks. This was another job for the micro-screen sieve. ![]() Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick."
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