Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Seafood : Crispy Fried Shrimps with Red Cabbage Aioli

Serves 4.
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Crispy Fried Shrimps with Red Cabbage Aioli

Contributed by: News Canada

(NC) - Created by Chef Arpi Magyar, Splendido Bar and Grill with input from Olympic Athlete Molly Killingbeck (4x 400m silver medalist, 1984, Los Angeles)

Ingredients:

  • Red Cabbage Aioli

    • 2 Egg yolks
    • 1/2 cup Vegetable oil 125 ml
    • Freshly squeezed juice of 2 lemons or 2tbsp (30ml) lemon juice concentrate
    • 1/4 cup Red cabbage, finely shredded 50 ml
    • 4 Garlic cloves, finely minced
    • 1/4 cup Olive oil 50 ml
    • 2 tbsp White vinegar 30 ml
    • Salt and pepper to taste

  • Fried Shrimp

    • 1 cup Japanese sushi rice, rinsed under cold water 250 ml
    • 8 Large shrimp, shelled and de-veined
    • Salt and pepper to tast%
    • 2 Eggs, lightly beaten
    • 2 cups Vegetable oil 500 ml
    • 2 cups Mixed greens 500 ml

    Directions:

    Red Cabbage Aioli

    In a bowl, whisk together egg yolks with vegetable oil; stir in 1 tbsp (25 ml) lemon juice at a time. Add remaining ingredients and blend well. Note: Ready-made mayonnaise may be substituted for the aioli; simply stir in finely shredded cabbage and 3 tbsp (75 ml) of olive oil.

    Fried Shrimp

    In a large saucepan, cook rice according to package directions. Using spatula, spread cooked rice evenly onto an un-greased baking sheet.

    Place in 400 F (200 C) o6en for 30 minutes or until light brown; set aside to cool.

    In a large bowl, toss shrimps in salt and pepper; dip each shrimp into eggs, then press into sushi rice to evenly coat.

    In another large saucepan, heat oil over high heat; fry shrimps for about 1 minute or until light brown.

    Note: Coated shrimp can also be roasted in oven-brush with oil and bake in 425 F (220 C) oven for 6 to 8 minutes or until light brown.

    To serve, place aioli on plate; top with mixed garden greens and crispy fried shrimps.

    Serving Size: Serves 4.


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic