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It may be served with various dipping sauces, such as sweet and sour sauce, [2] peach sauce, [10] apricot sauce, [4] sweet chili sauce, [11] and marmalade, [5] among others. It can be served with lime wedges, [12] and lime zest can be used as an ingredient in the dish. [9] Crunchy coconut shrimp can be served as an appetizer or as a main course ...
1. Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the ...
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate. 3.
Indonesian shrimp satay that uses large shrimps, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered Laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic ...
Chili shrimp (simplified Chinese: 干烧明虾; traditional Chinese: 乾燒明蝦; pinyin: gān shāo míngxiā or simplified Chinese: 明虾; traditional Chinese: 明蝦; pinyin: míngxiā) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines.
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