Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• 12-15 medium shrimp shelled and devained
• 2 egg whites
• 2 tablespoons corn starch
• fried wonton wrapper (optional)
• black sesame seeds

Sweet and Sour Sauce

• 1/4 cup red wine vinegar
• 1/4 cup tomato paste
• vegatable oil for frying

Directions

VIDEO SHOWCASE

Start by getting the sauce ready, in a small pot put the tomato paste and the red wine vinegar mix well and bring to a hard simmer then turn down and let keep warm.

Make the crispy wonton (optional), just deep fry or shallow fry a won ton skin (can be bought in a Asian market) until golden brown. Paint a little of the sweet and sour sauce on top and drop some black sesame seeds on top and set a side.

Get your batter ready, egg whites into a bowl and whisk until they are just starting to foam about 90 sec or so. Now add slowly the corn starch and a little pinch of salt and pepper and mix well.

Get your oil ready at 350 degrees either deep fry or shallow fry your choice. Drop the shrimp into the batter, coat all around shake off excess and into the oil for about 60-90 seconds until it is just starting to change to a yellow color (we are not looking for golden brown here) take one out and if the batter is hard they are ready take out and drain. Now into a bowl and add the sweet and sour sauce and toss until coated and plate, add the crispy won ton (optional) and enjoy.

 

Easy stuff kids!

 

Benny