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Shrimp Fritters
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700g shrimps, shelled with the tails left on and de-veined
6 tablespoons cornflour (cornstarch)
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs, separated
3 tablespoons water
Sufficient vegetable oil for deep-frying
Sauce
1 tablespoon wine vinegar
1 tablespoon soft brown sugar
1 tablespoon tomatoes puree (paste)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/4 teaspoon salt
50ml rice wine or dry sherry
1 tablespoon cornflour (cornstarch) blended with 125ml water
2 lemons cut into wedges
Method :
Wash the shrimps in cold water then drain on kitchen towels.
Combine the cornflour (cornstarch), salt and cayenne together. Make a well in the centre and add the egg yolks and water. Beat gently until the mixture forms a smooth batter. Set aside for 20 minutes.
Meanwhile make the sauce. Put all the ingredients, except the conflour (cornstarch) mixture and lemons, into a saucepan and bring to the boil, stirring constantly. Reduce the heat to low and stir in the conflour (cornstarch) mixture. Cook, stirring constantly, until the sauce thicken and is smooth. Remove from the heat and set aside.
Beat the egg whites until they from stiff peaks. Quickly fold them into the egg yolk batter.
Fill a large saucepan one-third full with oil and heat until it reaches 190°C (375°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Holding the shrimps by the tails, dip each one in the batter then drop carefully into the oil. Fry, a few at a time, for 3 to 4 minutes, or until they re golden brown. Remove form the oil and drain on kitchen towels.
Arrange the fritters on a warmed serving dish and garnish with the lemon wedges. Reheat the sauce, then pour into small individual bowls. Serve at once, with the fritters.
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