Red Chile Rock Shrimp

By elvia_saucedo

Ingredients

• M-80 SAUCE
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 1/2 cups soy sauce
• 1 pound brown sugar
• 2 tablespoons sambal chile*
• 1/4 cup orange juice
• 2 tablespoons serrano chile, chopped
• 2 tablespoons garlic, chopped
• 1/4 cup ginger, chopped
• *Sambal chile is an Asian chile paste found in the specialty aisle of local grocery stores and at Asian markets.
• COLESLAW
• 1/2 head green cabage, julienne
• 1/2 head red cabbage, julienne
• 1 each carrot, julienne
• 1 each red pepper, julienne
• 1 each red onion, julienne
• 1 each clove garlic, sliced
• 1 each serrano chile, sliced
• 5 each basil leaves, sliced
• SHRIMP
• 1 cup rock shrimp
• 1 cup buttermilk
• 1 cup all-purpose flour

Details

Servings 2

Preparation

Step 1

M-80 SAUCE:
1. Combine cornstarch with water.
2. In a saucepan, combine the remaining ingredients and bring to a boil. Strain and add the cornstarch-water mixture.

COLESLAW:
1. Combine all ingredients to make slaw.

SHRIMP:
1. Cover the rock shrimp with buttermilk and drain off any excess milk. Toss the rock shrimp in the flour, shaking off excess. Fry in 350-degree oil for 3 minutes.
2. In a saute pan over high heat, saute the slaw and combine 1 cup of the M-80 sauce. Coat the slaw evenly.
3. Add the cooked rock shrimp at the last minute and toss all together.