- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound miniature shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/3 cup water
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch
- vegetable oil for frying
- Combine soy sauce, vinegar, lemon juice, ginger-garlic paste, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Add shrimp. Cover with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
- Mix flour, water egg, baking powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until batter resembles a thick paste. Place cornstarch in a bowl.
- Heat 1 1/2 to 2 inches of oil in a large skillet over medium heat.
- Drain shrimp and discard marinade. Dip shrimp into cornstarch and then into batter. Fry in the hot oil until crispy, 3 to 5 minutes.
04/16/2018
recipepes.com
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