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Lulu Wahed - Malaysia

Almond Crusted Shrimp

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I made this appetizer and it is really delicious, even my guests liked it very much. Thanks to Peter Minakis for the recipe.

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 4

INGREDIENTS

• 1lb. large tail-on shrimp (21-25 size)
• 1/3 cup all purpose flour
• 2/3 cup corn starch (divided in half)
• 1/4 tsp salt
• 1/3 cup milk
• 100 gr. blanched sliced almonds
• approx. 2 cups of sunflower oil

PREPARATION

1. Peel shrimp if needed, leaving tails attached. Pat-dry and reserve.
2. To make the batter, stir flour with 1/3 cup of corn starch and the salt. Stir in the milk until smooth. Add a little more if needed to have a thick but pourable batter.
3. Pre-heat your oven to 175F to keep shrimp warm until serving (if making a large batch).
4. Set up your dipping stations of your shrimp, then a bowl with your remaining 1/3 cup of corn starch, the bowl with the batter, a plate with the blanched almonds and finally a large plate lined with wax paper (so the shrimp do not stick).
5. Heat your oil in a fryer or deep frying pan and heat the oil to a temp. of 350F.
6. Fry your shrimp in batches for about 2-3 minutes (flip halfway) and reserve in your pre-heated oven until they are all done and you're ready to serve.