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Sweet and sour sichuan tempura shrimps, jasmin rice.

Mains, Fish, Seafood & Shellfish

Deep fried shrimps rolled with a lightly spicy sweet and sour sauce , with jasmin rice.

Ingredients

Recipe for 4 persons

For the shrimps

1 Cup(s)
Tempura mix
1 Cup(s)
Ice water
24 Unit(s)
Peeled medium shrimps
30 Ml
Sichuan pepper
6 Clove(s)
Garlic
30 Ml
Fresh ginger
2 Unit(s)
Red hot chili
1 Unit(s)
Lime
4 Unit(s)
Green onion
8 Sprig(s)
Fresh cilantro
1 Liter(s)
Vegetable oil

For the sauce

30 Ml
Vegetable oil
400 Ml
Water
150 Ml
Ketchup
30 Ml
Brown sugar
30 Ml
Soy sauce
20 Ml
Cornstarch

For the rice

200 Gr
Jasmine rice
30 Ml
Butter
10 Sprig(s)
Chives
  • Salt and pepper

Preparation time: 30 min

  • For the preparations
    Chop 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 shrimps
    In 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 rice
    In 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 platting
    Put the rice at the bottom of a bowl, some shrimps on the top and finish with the sauce.

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