Curly Shrimp Sauce Flush

Curly Shrimp Ingredients:

• 200 grams shrimp
• 2 cloves garlic, finely chopped
• 150 grams protein medium flour
• 2 tablespoons cornstarch
• ½ teaspoon chicken broth powder
• 1 teaspoon pepper powder
• Cooking oil
• 100 ml water

Sauce Ingredients:

• ½ piece of a large onion, cut into triangles and separate each sheet
• ¼ piece of a green bell pepper, cut into triangles
• ¼ piece of a red bell pepper, cut into triangles
• 2 teaspoons oyster sauce
• 1 tablespoon tomato sauce
• 1 teaspoon black pepper, crushed
• ¼ teaspoon white sugar
• Salt to taste
• 50 ml water
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 tablespoon cooking oil

Directions:

1. Peel shrimp, reserving his tail. Peel off the back shell. Wash clearly. To have lost stench, soaked for a while with water, a little salt, and 1 tablespoon lime juice. Then drain.
2. Marinate shrimps with garlic and salt. Let stand until the spices to infuse.
3. Combine flour, cornstarch, chicken broth, and pepper. Mix well. Take 1/3 part, pour the water gradually while stirring until blended.
4. Dip the shrimp in the flour solution. Remove and dredge in the dry flour mixture by pressed slowly.
5. Heat cooking oil. Fried shrimp over medium heat until the yellow-brown. Remove and drain.
6. Sauce: heat 1 tablespoon oil. Saute large onion until fragrant. Add the others sauce ingredients, except water and cornstarch solution. Stir-fry until fragrant. Pour the water, bring to a boil. Pour the cornstarch solution and cook until thick. Lift.
7. Arrange shrimp on platter. Pour the sauce on top. Serve immediately.