Wednesday, March 5, 2008




300 grams peeled and deveined shrimp (tail intact)1 pack 2.8 grams AJI-SHIO Pepper Plus1/4 teaspoon AJI-NO-MOTO Super SeasoningBatter:3/4 cup evaporated milk1/3 cup flour1 whole egg1 pack 2.8 grams AJI-SHIO Garlic Pluscooking oil for deep-fryingSauce:1/4 cup banana catsup3 tablespoons vinegar2 teaspoons cornstarch dissolved in1/2 cup water1 tablespoon sugar1 pack 2.8 grams AJI-SHIO Pepper Plus


1. Rub shrimp with AJI-SHIO™ Pepper Plus and AJI-NO-MOTO® Super Seasoning. Set aside and refrigerate for 1 hour.

2. For the batter, in a mixing bowl, combine evaporated milk, flour, egg and AJI-SHIO™ Garlic Plus. Mix well until it reaches a thick consistency.
3. Heat oil in a frying pan.
4. Dip each shrimp in batter and deep fry until golden brown.
5. Drain in kitchen paper towel.
6. Prepare sauce, combine banana catsup, vinegar, cornstarch mixture and sugar. Simmer in low heat until it thickens. Sprinkle AJI-SHIOTM Pepper Plus. Serve as dipping sauce.

Makes 4 servings

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