Angel Hair Shrimp Recipe

• 9 lrg shrimp, 16/18, peeled, and, butterflied
• 1/2 x egg, white
• 4 Tbsp. cornstarch
• 1/2 tsp lemon juice
• 1/2 tsp sambal, oeleck
• 1/4 tsp grnd ginger cilantro, shredded salt pepper
• 1/4 tsp dry fenugreek water oil, for deep-frying Angel Hair Pasta
• 16 ounce package of angelhair pasta
• 2 Tbsp. canola oil
• 8 c. water

1. Mix all batter ingredients together except water and oil.
2. You can keep this mix in the fridge for 2 days.
3. When ready to use add in sufficient water to batter mix to create a consistency like which of toothpaste.
4. Dip shrimp in batter and deep fry.
5. Angel Hair Pasta:In a saucepan bring water to a boil over medium heat.
6. Add in the pasta and cook till al dente.
7. Remove from heat, drain and cold.
8. Transfer to a bowl and toss with canola oil.

shrimp, egg, cornstarch, lemon juice, sambal, ginger cilantro, water oil, pasta, canola oil, water

Taken from cookeatshare.com/recipes/angel-hair-shrimp-65409 (may not work)