This easy to make appetizer is great with beer and would go well with peanuts or cashew nuts. The stringy lemon grass
not only adds presentation to the plate, but also a light aroma. If desired, one may add chili powder to spice it up another notch.
The shrimp are very tasty and the lemon grass adds another subtle texture. This appetizer is great for just watching sports on a game
day or for a get together party.
Preparation
- Peel and devein the shrimp leaving shell on the tail. Clean and drain. Set aside.
- Cut the bottom and top (about 2 inches) off of the lemon grass. Remove some outer leaves. Then cut the lemon grass stalks into 1
inch pieces. Pound in a mortar with pestle until stringy.
- Have potato flour ready in a small bowl.
Directions
- Heat vegetable oil in a pan. Turn the heat down to medium-high. Fry lemon grass until golden brown. Drain and place on paper towel
to absorb oil.
- Coat shrimp with potato flour by holding the tail. Quickly place one side of a shrimp onto the flour and quickly
coat on the other side. Then drop a shrimp into the deep frying oil, the same oil used to deep fry the lemon grass.
- Repeat step 2 for all the shrimp.
- Deep fry shrimp until the coated flour turns golden brown, about 3-5 minutes.
- Remove the deep fried shrimp. Drain and place on paper towel to absorb oil.
- Place deep fried shrimp and lemon grass in a pot. Add salt, cover with lid and shake well.
- Serve on plate.
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Before Cooking
- Serving size: 3-4 persons.
- Potato flour can be substituted with corn flour.
Ingredients
2 cups Medium shrimp
2 stalks Lemon grass
1/3 cup Potato flour
1/4 tablespoon Salt
3-4 cups Vegetable oil
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