Ingredients:
- 250g Shrimps, shelled and deveined, rinse well
- 1 Lime
- 2 Eggs, lightly beaten
- 1 tsp Black pepper
- 2 tsp Powdered stock
- Cooking oil, for deep frying
Batter Ingredient:
- 250g All-purpose flour
Dressing Ingredients:
- 1 Onion, cut lengthwise
- 4 cloves Garlic, crushed, chop coarsely
- Pineapples diced cut, as desired
- Wong Coco Nata de Coco Cubes
- 150ml Potable water
- 1 bottle Fried chicken chilli sauce; for mild taste, substitute with tomato sauce
- A little vegetable oil, for stir frying
- 1/2 tsp Sago flour, dissolved in water
Instructions:
- Clean shrimps, then peel, devein, leaving tails on. Season with lime water; let stand for awhile and rinse again.
- Whisk eggs then add in powdered stock and black pepper. Add shrimps and mix well. Chill in refrigerator for 15 minutes.
- Roll shrimp on batter ingredient and pat so that the flour remains intact; repeat for others. For thicker coating, repeat twice.
- Then, deep fry the flour coated shrimps over moderate heat until golden brown and crisp.
- Sauce : heat up oil, stir fry onions until withered; then toss in chopped garlic and stir fry until fragrant. Add in water and Wong Coco Nata de Coco Cubes water, chilli sauce; bring to boil. Then, add sago flour mixture. Stir until thickened, put in diced cut pineapples and nata de coco; stir, then set aside.
- Serving suggestions: pour dressing on top of the fried shrimps or serve separately.
