Candied Walnut Shrimp with Green Apple Slaw and Dipping Sauce
Candied Walnut Shrimp with Tangy-Spicy Green Apple Slaw and Dipping Sauce
Servings 4
Calories
Ingredients
Candied Walnut Shrimp
- 12 jumbo raw wild shrimp
- 1 cup tapioca flour corn starch may be substituted
- 1 teaspoon ground ginger dry
- 2 eggs
- 1 ½ cups finely chopped candied walnuts
- oil for frying
Dipping Sauce
- ¼ cup low sodium soy sauce
- ¼ cup rice wine vinegar
- 2 teaspoon sugar
- ½ teaspoon sesame oil
- 2 tbs Fresno peppers cut into thin strips ½" long
- Finely sliced scallions
Spicy Green Apple Slaw
- 1 large green apple cored & sliced into matchsticks
- 2 tbs lime juice
- 1 tbs low sodium soy sauce
- 1 ½ teaspoon sugar
- ¼ teaspoon ginger
- ½ tbs Jalapeno peppers thin sliced, ½" long
Instructions
- Prepare the dressing and slaw first. Simply combine ingredients and mix.
- Peel & de-vein the shrimp, leaving tail on, then pat dry with paper towel.
- Set out 3 bowls: in first one, mix together tapioca flour & ginger in second beat the two eggs well, put the chopped candied walnuts in the third bowl.
- Dredge the shrimp in egg, then flour, then egg again, finally in the walnuts. Set aside the prawns once coated.
- Heat a ½" of oil in small skillet over med-high. Once hot drop in the prawns 3-4 at a time, don't crowd them. As you see the edges start to become opaque gently flip with a fork and cook another minute. Drain on pastry cooling rack or plate (no towel, they will stick)
- Serve shrimp on or over apple slaw with dipping sauce on the side. Sprinkle scallions over both the shrimp and the dipping sauce.
Notes
If gluten-free soy sauce is used, the recipe is gluten-free.