Author Notes
Deep fry shrimp and potatoes with sweet sour and creamy sauce. —Hidemi
Ingredients
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3/4 pound
Shrimp, deveined, peeled with tails on
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2
Small Potatoes about 2/3 lb
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1 cup
canned Lima beans, drained
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5 tablespoons
Milk
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4 teaspoons
Lemon Juice
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2 teaspoons
Grated Garlic Clove
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2 teaspoons
Granulated Sugar
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3 tablespoons
Flour
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3 tablespoons
Corn Starch
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Vegetable Oil for deep fry
Directions
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Cut potatoes into 1/4 inch round slices, wrap in a plastic wrap and heat in a microwave for 2 minutes or until tender.
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Make sauce. In a bowl, combine milk, mayonnaise, lemon juice, grated garlic clove, granulated sugar, salt and pepper. Mix well.
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In another bowl, combine flour and corn starch. Mix well.
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Sprinkle salt and pepper over shrimp and potatoes. Then coat them with flour and corn starch mixture.
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Heat vegetable oil in a frying pan, deep fry shrimp and then potatoes. Drain and put them into the sauce bowl. Add lima beans to the bowl too. Toss to coat.
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