Breaded Chili Shrimp

Total Time: 3 hrs 5 mins Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ingredients

• 20 tiger shrimp, deveined, shelled, tails left on (you can also use larger shrimp)
• 1 -2 tablespoon chili paste (meet mersang, see my meet mersang (chili paste))
• 1/2 cup cornstarch (corn flour to the rest of the world outside of the us)
• 2 tablespoons all-purpose flour
• 1 egg
• salt, to taste
• pepper, to taste
• 1/8 teaspoon baking soda
• milk, enough to make a batter with the cornstarch, not watery but thinner, not too thick
• 1 1/2 cups homemade breadcrumbs
• oil, for deep frying

Recipe

• 1 take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
• 2 rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
• 3 place in a bowl, cover it, and refrigerate for 2 hours or so.
• 4 after two hours, make your batter.
• 5 take your corn starch, ap flour, salt and pepper and combine.
• 6 add egg , and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
• 7 heat your oil for deep frying.
• 8 after you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
• 9 after they are all coated, begin, in batches, frying the shrimp.
• 10 this will take only a couple of minutes per shrimp.
• 11 fry them until a deep golden brown on the outside.
• 12 drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
• 13 serve with condiments of your choice and enjoy!