INGREDIENTS:
- 450 g small to medium sized shrimps, peeled
- ¾ cup flour
- ¼ cup cornstarch
- 2 eggs
- 2 tbsp milk
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp hot sauce
- Chili powder and lime, optional
- Canola oil
HOW TO COOK:
- Start by rinsing the shrimps under cold running water then pat dry.
- Combine the flour, cornstarch, salt, pepper, paprika and garlic powder in a shallow plate then stir until well mixed.
- Combine the eggs, milk, and hot sauce in a large bowl then whisk until well blended and frothy.
- Pour about 3 inch deep Canola oil on a wide skillet then heat over medium heat.
- Lightly dredge the shrimps in the flour mixture and shake off the excess.
- Then, dip in egg mixture and then dredge again in flour mixture, patting down flour onto shrimps. Do this in batches.
- Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
- Remove from pan using a slotted spoon and drain on a wire rack set over a baking sheet.
- Season with chili powder and drizzle with lime juice, if desired. Serve and enjoy!
IMAGE: tripadvisor.co.uk
Also try: Chicken Skin Chicharon
