Sahabat Nestlé Indonesia _ Risoles Roti
2
Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce Author: Nicole ~ Cooking for Keeps Serves: 4 appetizer portions Ingredients Shrimp ½ pound medium sized shrim p, peeled , deveined a nd tails removed ¼ cup almond flour ¼ cup + 1 tablesp oon li ght mayo 2 teasp oons s we et chili sauce 1 teaspoon sirracha 2 teaspoons o li ve oil 2 green onions Chili Sauce ½ cup suga r ¼ cup rice vinegar ¼ cup wa ter + 2 tablespoons w ater 1 ½ tablesp oons garlic , minced ½ teaspoo n cr ushed red pepper flakes ½ teaspo on sirracha 1½ tablespoons flour ½ teaspoon salt Instructions To make chili sauce: 1. In a small saucep an combine suga r, ri ce vi nega r and ¼ cup water. Bring to a boil and reduce to a simmer. Add garlic, red pepper flakes and sirracha. 2. Whisk fl our and 2 tablesp oons w ater toge ther. S lowly whisk i n sugar and vinegar. B ri ng to a boil aga in, and reduce to a simmer until thic kened, a bout 5 -7 minutes. Coo l. For Shrimp: 1. In a l arge bo wl, whisk together mayo, sweet chili sauce and sirracha. 2. Hea t a large non-stick skil let to a med ium-high heat. Add oliv e oil. 3. Seaso n shri mp with salt and peppe r. 4. In another bow l, toss s hrim p with almond flour. 5. Coo k shri mp until cooked through, about one minute per side. 6. Toss ho t shrim p in chili mayo sauce. 7. Serve with sli ced green onion. Print
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Sahabat Nestlé Indonesia _ Risoles Roti
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Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce
Author: Nicole ~ Cooking for KeepsServes: 4 appetizer portions
Ingredients
Shrimp
pound medium sized shrimp, peeled, deveined and tails removed cup almond flour cup + 1 tablespoon light mayo2 teaspoons sweet chili sauce1 teaspoon sirracha2 teaspoons olive oil2 green onions
Chili Sauce
cup sugar cup rice vinegar cup water + 2 tablespoons water1 tablespoons garlic, minced teaspoon crushed red pepper flakes teaspoon sirracha1 tablespoons flour teaspoon salt
Instructions
To make chili sauce:
1. In a small saucepan combine sugar, rice vinegar and cup water. Bring to a boil and reduce to asimmer. Add garlic, red pepper flakes and sirracha.
2. Whisk flour and 2 tablespoons water together. Slowly whisk in sugar and vinegar. Bring to a boilagain, and reduce to a simmer until thickened, about 5-7 minutes. Cool.
For Shrimp:
1. In a large bowl, whisk together mayo, sweet chili sauce and sirracha.2. Heat a large non-stick skillet to a medium-high heat. Add olive oil.3. Season shrimp with salt and pepper.4. In another bowl, toss shrimp with almond flour.5. Cook shrimp until cooked through, about one minute per side.6. Toss hot shrimp in chili mayo sauce.7. Serve with sliced green onion.
Print
