Shrimp Canton with Dipping Sauce..

Vanessa Nikita Milare Recipe

By Vanessa "Nikita" Milare Kitkat777

10 Min
5 Min

Just another way being from Hawaii I love to make shrimp. It's great as a meal or as finger food.

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2 lb
shrimp, shelled with tail still on
1 box
japanese penko batter mix
1 bottle
sweet & sour sauce
1 can(s)
pineapple, crushed
1 tsp
sesame seeds
1 c
canola oil, deep frying

Directions Step-By-Step

Clean & shell shrimp. But make sure to leave the tails on. Makes it easy to hold when dipping into the batter & hot oil. Make the batter as directed on the box.
Dip each shrimp into the batter, then into the hot oil over medium heat in a large heavy frying pan. Shrimp may drop to bottom of the pan but will float to the top as it cooks. Deep fry for about 3 to 5 mins or until a golden brown. Remove from oil & drain on a paper towel plate.
Pour Sweet & sour sauce in a bowl & set aside. You can warm up the sauce but you might have to add 1/2 tsp water so it wont burn.
Plate the shrimp pour sauce over shrimp & garnish with sesame seeds & pineapple. Or you may also just dip them into the sauce.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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