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Chef John Zhang
Chef Luo Zizhao
Chef Bao Qiu
Chef Chen Yichun
RECIPE OF THE DAY
Taste of France
Crispy Giant Tiger Shrimp With Tomato Sauce
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crispy tiger prawns
in sweet and sour tomato
is juicy and flavorful.
Thai Pineapple Fried Rice with Chicken
TIME: 25 min
SERVING: 2 People
Kuruma prawns, cleaned and deveined
Cooking oil (for deep-fry)
Slurry of starch + water in 1:1 ratio
Salt, to taste
Scallion, minced (For Garnish)
Clean the prawns, and season with salt.
Coat the prawns with cornstarch thoroughly.
Heat up a large pan to high heat with oil. Transfer the prawns into the pan, when the shrimp slowly takes shape, scoop them out and let the oil heat up even more, till about 350-400°F / 180-200°C.
Refry the prawns. The prawns will be very crispy on the outside, but the insides will still be full of moisture. Then, place them on the serving plate. Set aside.
Wash your pan, then pour some water in and put in slab sugar. After the sugar is melted, add lemon juice, tomato sauce, cherry tomatoes, and starch with water, and then mix well.
Pour the tomato sauce on crispy prawns.
Garnish with minced scallion.
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