Sweet and sour sichuan tempura shrimps, jasmin rice.
Mains, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the shrimps
For the sauce
For the rice
- Salt and pepper
Preparation time: 30 min
- For the preparationsChop the garlic and the ginger.Empty the chili and dice it, squeeze and strain the lime juice.Ciselez the shallots and chop the cilantro.Ciselez the chives.
- For the shrimpsIn a bowl, mix the tempura with the ice water.In the wok heat the ol until 375F, dip the shrimps in the mix and fry it until it gets golden brown. Reserve it on a scott towel, strain the ol in a adapted buket.In a bowl, mix all the ingrédients of the sauce except the ol and mix it well.In the wok with the vegetable ol roast the Sichuan pepper seeds, add the garlic, the ginger and the chili and cook it one more minute. Pour the sauce and bring it to boil.When it's boiling, add the lime, the shallots and the cilantro, remove from the stove.
- For the riceIn a big pot of salty boiling water cook the rice until tender, strain it and add the butter, the chive and season it.
- For the plattingPut the rice at the bottom of a bowl, some shrimps on the top and finish with the sauce.
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