I've made this recipe twice now. The first time, I only gave it four stars because I had a difficult time with the breading falling off after one bite. The second time, I changed nothing, but it didn't happen! I don't use a deep fryer but instead put canola oil in a frying pan, which works just fine. I made two sauces for this: one was a combination of hoison sauce, chili paste, soy sauce, sesame oil, oyster sauce, ketchup and a pinch of sugar (for a spicy, thai-like sauce.) The other was a combination of pre-bought sweet & sour, horseradish, orange marmalade, honey, mustard and chili paste (sounds very strange but trust me, its delicious. Sweet and spicy.) Mix both to taste and serve side by side with the shrimp for a beautiful presentation and impressive appetizer.
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I've made this recipe twice now. The first time, I only gave it four stars because I had a...