INGREDIENTS:
- 2 lbs. shrimps, whole (26-30 count or bigger)
- 1 small bunch Napa cabbage - sliced thinly
- 1/2 C cornstarch
- 1 C Rice flour ( substitute w/ all purpose flour if you can't find rice flour)
- 1 T garlic powder
- 1 T onion powder
- 1/2 T salt
- 1 t freshly cracked black pepper
- 1/2 t Oriental five spice powder (optional)
- 10 cloves garlic - minced
- 1 T pepper flakes
- 1/2 stick of butter
- Oil for frying
- In a bowl, combine cornstarch, rice flour, garlic powder, onion powder, Oriental five spice, salt and pepper.
- Clean (take out the whiskers), rinse and pat dry shrimps.
- Put shrimps in the flour mixture.
- Shake shrimp until well coated with flour mixture.
- Heat oil in a frying pan/heavy bottomed skillet.
- Fry shrimps in batches to achieve crispy shrimp, (over crowding will give you soggy shrimps)
- Shrimps are cooked when color turns pink.
- Drain on paper towel and set aside.
- On a small pan, melt butter then fry garlic, cook until garlic turns brown but not burned.
- Remove fried garlic. Using the same pan quickly saute' the sliced napa cabbage until it starts to wilt but not over cooked. Cabbage must still have the crisp.
- Arrange cabbage on a large plate.
- Set shrimps on a bed of cabbage.
- Garnish with fried garlic and pepper flakes.
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