So delicious, even tho' we aren't big on mayonnaise. Small adjustments & tips: NUTS: Unless you want soft & uncandied nuts, reduce water to approx. 1/2 cup so it's a syrup. Make in advance enough so that it has time to air-dry after draining. Altho' very lightly candied, I then fried them for about 15 seconds, after frying the shrimp. BATTER: Rather than be left w/ 4 yolks, I used powdered egg whites/meringue to make the equivalent of 4 whites. (2 tsp. powder + 2 Tblsp. water= 1 white). Since I didn't have mochiko, I used approx. 2 parts plain rice flour to 1 part cornstarch. Yielded a mostly crisp, partly soft batter. Tossed in up to 1/8 tsp. Aleppo (hot red chile) pepper; it wasn't noticeable, so will add more next time to contrast the sweet sauce & bland batter. SAUCE: I doubled the sauce, but a 50% increase would've been better, as I didn't use it all. I heated the sauce in last few minutes. 31+ shrimp per pound is a good size - I'd rather have a small shrimp in every bite! FRYING: I used a deep fryer because it has a temperature gauge. 350 F worked nicely. Add shrimp 1-2 at a time to avoid them clumping. Fry in several batches. SERVING: Add shrimp & nuts to sauce at serving time, so they don't get soggy. I served it in individual portions, on rice, with a garnish of sliced green onions - for much needed color, & a delicious extra taste. Asian stir-fried broccoli & carrots on the side completed the meal. ~Serving it on a bed of shredded cabbage or lettuce is a good idea.
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