RECIPES OF VIETNAM

Ingredients :

2 large cloves

2 tbsp

1/4 tsp

1 lb

1 tsp

1 tbsp

1 cup

1/2 tsp

1/4 tsp

Garlic (minced)

Baking powder

Turmeric

Medium shrimp (raw)

Sugar

Nuoc mam

All-purpose flour (sieved)

Salt (adjust to taste)

Freshly ground black pepper

Cornstarch (for dredging)

Vegetable oil (for deep-frying)

Sweet and sour dipping sauce

1. Shell and devein the shrimp, leaving the tail section attached
2. Combine the shrimp, fish sauce, garlic and black pepper to taste in a bowl
3. Mix well and set aside to marinate for 30 minutes
4. Combine the flour, baking powder, sugar, salt, turmeric and black pepper in a bowl
5. Make a well in the center and stir in 1-1/4 cups of cold water until smooth
6. Let it rest for 1 hour
7. Heat 2 inches of oil in a wok or deep fryer to 365 F, or until a drop of batter sizzles and rises to the surface
8. Dredge the shrimp in cornstarch, shaking off any excess
9. One by one, dip the shrimp in the batter, holding each one by the tail, and coat well
10. Carefully add the shrimp to the hot oil, a few at a time
11. Fry, turning once, for 2 to 3 minutes, or until golden brown and crisp
12. Drain on paper towels

                                                         Serve hot, with sweet and sour sauce