Sichuan-Style Crispy Shrimp With Garden Salad
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2
Eggs1
Sea Salt1 tbsp
Light Soy Sauce1 tsp
Rice Vinegar2 tbsps
Olive Oil1 cup
Napa Cabbage (shredded)Directions:
1
In a large bowl, mix the eggs and cornstarch to make a batter
2
Set aside
3
Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok
4
Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface
5
Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes
6
Drain on paper towels
7
Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes
8
Dip the jalapeno slices in the batter and fry until golden
9
Drain on paper towels
10
Fry the basil leaves until crispy, about 15 seconds
11
Drain on paper towels
12
Be careful, as the basil leaves may spatter slightly while frying
13
For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates
14
Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves
15
Sprinkle with the fried garlic and shallot pieces, if using
16
In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic
17
Season with salt and pepper
18
Whisk in the olive oil and set aside
19
Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat
20
Add the tomato slices