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Ingredients
1 small kabocha squash, peeled and cut into thin strips
1 sweet onion, thinly sliced
1 carrot, thinly sliced
1/2 pound shrimps, peeled and deveined
1/2 cup or more Clabber Girl Cornstarch - GF
salt and pepper
cooking oil
DIPPING SAUCE:
1/3 cup white vinegar
3 tablespoons diced red onion
3 tablespoon chopped fresh cilantro
salt and pepper
Instructions
- Heat enough cooking oil in a frying pan about 1 inch deep.
- Season the shrimps with salt and pepper.
- In a large bowl, combine the vegetables. Season with salt and pepper.
- Add the cornstarch and incorporate until nicely coated.
- When ready to fry, grab enough vegetable mixture by hand and carefully place in the hot oil to form a rounded shape then top 2-3 shrimps and gently press with a metal or wooden spatula.
- Fry both sides until crispy about 2-3 minutes depending on how hot the oil.
- Transfer to a plate lined with paper towels.
- Continue frying.
- In a bowl mix all the ingredients for the dipping sauce. So good!
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