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Super Hot Rock 'N Roll Rock Shrimp Recipe

by Global Cookbook

Ingredients

1 1/2 lb Raw rock shrimp 2 Tbsp. Kosher salt 1/2 c. Dry white wine 2 x Egg whites, beaten 4 x Cloves garlic, chopped 1 Tbsp. Sambal chili paste 1 x Scallion, thinly sliced     Salt, pepper and nutmeg to taste 1/4 c. Fine corn meal 1/2 c. Cornstarch 1/2 tsp Dry thyme 1/4 tsp Salt 1/2 tsp Cayenne pepper

1 tsp Paprika 1/2 tsp Freshly grnd black pepper     Peanut oil for frying 1/2 x English cucumber, minced 6 x Fresh mint leaves     Juice and zest of 1 lemon 2 x Jalapeno peppers, seeded 2 tsp Sugar 1 tsp Kosher salt 1/8 c. Rice vinegar 1/2 c. Peanut oil 1 x Smoke machine

Directions

1. The following recipe was featured during the presentation of Streets of Fire during TBS's Dinner & a Movie.
2. Rinse shrimp with cool water, place in a mixing bowl and mix well with the kosher salt. Cover and chill for 20 min.
3. Combine the egg whites with the garlic, chili paste, scallions and white wine.
4. Rinse shrimp well to remove the salt, pat dry; combine with the egg white mix and set aside.
5. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt, cayenne, paprika and black pepper.
6. Roll the shrimp in the cornmeal mix, making sure each is well coated. Chill till use.
7. Combine the sauce ingredients in a food processor or possibly blender and blend till smooth.
8. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a temperature of 365-375 F.
9. Fry the shrimp in small batches for 1-1 1/2 min, turning once to color and cook proportionately.
10. Remove with a slotted spoon and drain well on paper towels. Pile the rock shrimp on a platter and serve with sauce and lemon wedges, secure in the knowledge which you're the real hero in this rock shrimp fable.
11. NOTES : TBS's Dinner & a Movie

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