INGREDIENTS
SHRIMP
- 1lb large shrimp, peeled and deveined
- 1 tbsp green seasoning
- ½ tsp black pepper
- ½ tsp paprika
- pinch salt
- 1 tbsp olive oil
BATTER
- 1 cup cornstarch
- 2 large eggs, beaten + 3 tbsp water
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp curry powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- ½ cup plain panko breadcrumbs (optional)
GUAVA SAUCE
- 6 tbsp guava paste
- 1 cup pineapple juice
- 1 red chili pepper or ½ habanero pepper
- 2 cloves garlic
- 3 tbsp rice wine vinegar
- ½ tsp salt
- 2 sprigs scallions
- 1 tbsp cornstarch + 1 tbsp cold water
INSTRUCTIONS
- Make the guava sauce. Add all ingredients to a food processor or blender and pulse until smooth. Transfer to a sauce pot, boil for about 10 minutes until sauce reduces by ¼. Remove froth with a spoon. Mix cornstarch plus 1 tbsp cold water, stir into sauce until it thickens. Remove from heat and allow to cool.
- Season shrimp with green seasoning, black pepper, paprika, salt, and olive oil. Set aside.
- Heat oil for frying.
- Arrange your dredging station. Set up three bowls. In the first bowl add 1 cup cornstarch. In the second bowl add egg plus water, beat. In the third bowl add flour and spices, mix thoroughly. Add panko if using.
- One at a time, taban shrimp in cornstarch, then egg mixture, then into seasoned flour. Batter all shrimp. Fry until golden brown just a couple of minutes.
- Best served hot.
NOTES
Before dredging all shrimp in batter, coat one and fry it. Taste to see if you’d like more seasoning or salt. Adjust seasoning.
When ready to fry, test oil by sprinkling a little flour over the oil. If it sizzles then it is ready.
Leftover sauce can be used as a marinade for a couple of pieces of chicken or fish. (alicaspepperpot)