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
<ol>
<li>Heat enough cooking oil in a frying pan about 1 inch deep.</li>
<li>Season the shrimps with salt and pepper.</li>
<li>In a large bowl, combine the vegetables. Season with salt and pepper.</li>
<li>Add the cornstarch and incorporate until nicely coated.</li>
<li>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.</li>
<li>Fry both sides until crispy about 2-3 minutes depending on how hot the oil.</li>
<li>Transfer to a plate lined with paper towels.</li>
<li>Continue frying.</li>
<li>In a bowl mix all the ingredients for the dipping sauce. So good!</li>
</ol>
