King Shrimps with Garlic Sauce Recipes

Ingredients :

500g peeled, deveined, tails intact raw king Shrimps

2 egg whites

2 tbsp cornflour

2 tbsp rice wine vinegar

oil, for deep frying, plus 1 tbsp extra

125g mung bean thread vermicelli, broken up into small pieces

4 cloves garlic, finely chopped

1 tsp finely chopped fresh ginger

2 tsp hoisin sauce

1 tbsp bean sauce

1 tbsp oyster sauce

6 spring onions, cut into 3cm pieces on the diagonal

15g fresh coriander leaves

6 lemon wedges

1. Place the Shrimps in a large bowl.
2. Process the egg white, cornflour and 1 tbsp rice wine vinegar in a food processor until smooth.
3. Pour over the Shrimps, season with 1 tsp salt and 1 tsp pepper, and stir to combine.
4. Leave to stand for 10 minutes, then drain well.
5. Fill a large heavy - based saucepan one-third full of oil and heat to 375F, or until a cube of bread dropped into the oil browns in 10 seconds.
6. Add the noodles and cook for 10 seconds, or until puffed up.
7. Drain on crumpled paper towels.
8. Gently add the Shrimps to the pan, and cook for 2-3 minutes, or until the Shrimps change color.
9. Drain on crumpled paper towels.
10. Heat a wok over medium heat, add the extra oil and swirl to coat.
11. Add the garlic and ginger and stir fry for 30 seconds, then add the hoisin sauce, bean sauce, oyster sauce and the remaining vinegar, and stir to combine for 1 minute.
12. Add the Shrimps to the sauce and toss to coat, then add the spring onion and cook for 1-2 minutes, or until soft.
13. Arrange the Shrimps on a bed of crispy noodles, garnish with the coriander and serve with some lemon wedges on the side.

If peeled Shrimps are not available, buy 1kg unpeeled Shrimps and peel them yourself. This will add about 15 minutes to your preparation. Ready to eat in 30 minutes

Serves 4 - 6

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