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Fried shrimp in a sweet and sour sauce with Thai spices and mint, served on a thin pancake coconut side. It is one of the first "East meets West" recipes I made in Saint-Tropez. This warm appetizer is always very successful as it served to guests. Definitely one of my favorite "East meets West 'cuisine. It is easy to do, except perhaps for the side pancake a little experience required. The sauce can be kept for days in the fridge, much longer if stored in a freezer. Pancakes can be made in advance and stored wrapped in plastic bags in the freezer. If you prepare the pancakes too difficult side, and they should just skip shrimp in individual serving bowls, without the pancakes. (You can find Kaffir lime leaves, lemon grass and coconut milk in Chinese stores)
Serves 4 Ingredients
12 large shrimp, peeled and heads removed
Ingredients for the sauce
1cup white vinegar 1 / 2 cup water 1 1 / 2 cups granulated sugar 3 / 4 cup chopped shallots 1 / 2 cup chopped spring onion 1 / 4 cup finely chopped lemongrass sticks 6 to 8 lime leaves, cut into very thin julienne 4 stalks coriander, chopped 5 fresh mint stalks cut into julienne
4 mint bouquets Preparation:
First make the sauce:
1 - Mix all ingredients except the scallions, coriander and mint in a saucepan.
2 - Bring to a boil and cook over low heat for about one hour or until the sauce is syrupy becoming.
To verify Take a teaspoon of the sauce and put it on a cold plate for one minute to leave. It should be a bit thinner than maple syrup.
3 - Add the coriander and spring onions. Mix well. Boil for one minute, no more, and remove from heat. Stay on one side.
Finishing of preparation:
1 - Cut the back of the shrimp in the intestine to remove.
2 - Cook on high heat in a skillet with olive oil, for 2 or 3 minutes on each side.
3 - Place the pancakes on individual plates serve.
4 - Heat the sauce, remove from the heat and add shrimp. Move the shrimp in the sauce to make them evenly coated with the sauce. (Do not cook the shrimp with the sauce, just coat with the sauce!)
5 - Place the shrimp on plates with about a tablespoon of the sauce.
6 - Sprinkle with the sliced mint.
7 - Garnish with mint bouquets.
Ingredients for pancakes side
1 / 2 cup coconut milk 1 egg 1 / 3 cup flour 1 pinch salt 1 small empty tin
Side pancake preparation
1 - Put the flour in a mixing bowl
2 - Add the egg, salt and 2 / 3 of the coconut milk
3 - Stir with a whisk
4 - Add the remaining coconut milk, while still knocking
5 - Set the mixture aside to rest for at least 15 minutes
6 - With a nail or the tip of a sharp instrument to make a small hole in the bottom of the empty can
7 - Heat a non-stick frying pan over medium heat. Grease the pan very lightly with a greasy towel (no cooking oil will work)
8 - Pour a portion of the pancake batter in the can to make sure while doing this to close the gap with your fingers
9 - Place the can over the pan, and remove the finger close the hole, let the batter into the pan while you walk "pull" arabesques with your hand until your hand to imitate a pancake
10 - Let the pancake cook for about 3 minutes until light brown.
Turn the head and cook for 1 minute. Place on a plate on a piece of wax paper.
11 - Repeat the same process until all fittings used. Place a piece of wax paper between each pancake to prevent them from sticking together.
Note:
With the first pancake consistency of the batter can be corrected. Add more coconut milk if the batter is too thick. Add more flour if the dough is too runny. Correcting this way you get the right consistency. Want more recipes you can download the free ebook excerpt "Cook and Stay Slim French [http://www.photos-and-recipes.com/newspage.html] [Http: / / www.photos-and-recipes .com / newspage.html]
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