INGREDIENTS
SHRIMP
- 1lb large shrimp, peeled and deveined
- 1 tbsp green seasoning
- ½ tsp black pepper
- ½ tsp paprika
- pinch salt
- 1 tbsp olive oil
BATTER
- 1 cup cornstarch
- 2 large eggs, beaten + 3 tbsp water
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp curry powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- ½ cup plain panko breadcrumbs (optional)
GUAVA SAUCE
- 6 tbsp guava paste
- 1 cup pineapple juice
- 1 red chili pepper or ½ habanero pepper
- 2 cloves garlic
- 3 tbsp rice wine vinegar
- ½ tsp salt
- 2 sprigs scallions
- 1 tbsp cornstarch + 1 tbsp cold water
INSTRUCTIONS
- Make the guava sauce.  Add all ingredients to a food processor or blender and pulse until smooth. Transfer to a sauce pot, boil for about 10 minutes until sauce reduces by ¼.  Remove froth with a spoon.  Mix cornstarch plus 1 tbsp cold water, stir into sauce until it thickens. Remove from heat and allow to cool.
- Season shrimp with green seasoning, black pepper, paprika, salt, and olive oil. Â Set aside.
- Heat oil for frying.
- Arrange your dredging station. Set up three bowls. Â In the first bowl add 1 cup cornstarch. Â In the second bowl add egg plus water, beat. In the third bowl add flour and spices, mix thoroughly. Â Add panko if using.
- One at a time, dip shrimp in cornstarch, then egg mixture, then into seasoned flour. Batter all shrimp. Fry until golden brown just a couple of minutes.
- Best served hot.
NOTES
Before dredging all shrimp in batter, coat one and fry it. Â Taste to see if you’d like more seasoning or salt. Adjust seasoning.
When ready to fry, test oil by sprinkling a little flour over the oil. Â If it sizzles then it is ready.
Leftover sauce can be used as a marinade for a couple of pieces of chicken or fish. (alicaspepperpot)
