Puff Shrimp with Orange Ginger Sauce Shopping List:
Orange Ginger Sauce (Search On Eats And Recipes)
Fat for deep frying heated to 375 ° F
2 pounds medium raw shrimp (20 to 25 per pound)
3 egg yolks
½ cup white wine
¾ cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 egg whites
Orange Ginger Sauce:
1 cup orange marmalade 2 tablespoons soy sauce ¼ cup sherry
1 piece whole ginger root 1 clove garlic, minced
Puff Shrimp with Orange Ginger Sauce Preparing Instructions:
1. Prepare and cool Orange Ginger Sauce.
2. Fill a deep saucepan or automatic deep fryer one-half to two-thirds full with fat for deep frying; heat slowly to 375.
3. Shell and devein raw shrimp and set aside.
4. Beat together in a bowl egg yolks, wine, flour, salt, and pepper until smooth.
5. Beat egg white until stiff, not dry, peaks are formed. Fold egg whites into egg yolk mixture.
6. Dry shrimp thoroughly and dip into batter, coating well.
7. Deep-fry one layer deep in heated fat 2 to 3 minutes on each side, or until golden brown. Remove from fat with a slotted spoon. Drain on absorbent paper. Be sure temperature of fat is 375° F before frying each layer. Serve shrimp hot accompanied with the Orange Ginger Sauce for dipping.
8. For Orange Ginger Sauce, combine in a saucepan marmalade, soy sauce, sherry, ginger root, and minced garlic. Stir over low heat until mixture bubbles. Remove from heat. Cool. Remove ginger before serving.