Look at me! I fried something!
I never fry anything! I have a deep-frying phobia.
I, like the rest of humanity, happen to love fried food! Anything deep-fried is positively out of this world. I bet if you deep-fried a boot it would taste delicious, but as much as I love these crispy edibles I’m still wary of deep-frying at home. I’m sure it would be a different story if I had a proper deep fryer, but if I had said deep fryer I would also be 300 pounds. So, I figure it’s in my best interest to make deep fat frying as cumbersome as possible. I didn’t even do a legit deep fry for this week’s recipe. It was more of a shallow fry; I couldn’t quite bring myself to add the full amount of oil, guilt was holding me back.
Yes, it was messy and yes, I did fear my kitchen afterwards, but these almond crusted fried shrimp were well worth the grease burns. I served them atop a mound of spicy mango salad and garnished the whole lot with fresh cilantro and dry-roasted peanuts. The combination of the piping hot shrimp and chilled salad was out of this world. The shrimp was beautifully juicy and it’s breading brought a subtle crunch to the dish.
My beau was adequately impressed with my efforts. He could hardly believe I fried anything. I’m usually a stickler when it comes to nutrition, but I justified the whole exercise by saying it was for the blog. Do you hear that? If your at all interested in the state of your waistline don’t start a food blog, it messes with your logic.
As deep-frying adventures go this one was fairly uneventful. Shrimp cooks quickly and the breading process with simple and efficient. Salads are always low maintenance, but I will warn you there is a fair amount of chopping involved.
Decadently rich and restaurant caliber, Almond Crusted Shrimp and Mango Salad is one recipe you’ll be happy to have sitting in your back pocket when all you can think about is expensive takeout. This recipe will subdue those pesky cravings and save you a bundle at the same time.
Almond Crusted Shrimp and Mango Salad: Serves 4
FOR THE SHRIMP
16 shrimp, deveined and shelled with tails on
¼ cup almond meal
1 egg, beaten
2 tbsp milk
Salt and pepper to taste
2 cups peanut oil
FOR THE SALAD
1 mango, julienned
¼ cucumber, julienned
½ red bell pepper, julienned
¼ red onion, sliced
¼ dry roasted peanuts
½ cup fresh cilantro, torn
4 tbsp vegetable oil
2 tbsp granulated sugar
¼ cup lime juice
1 tsp sambal oelek
1 tbsp fish sauce
Salt and pepper to taste
Place veggies, mango and cilantro in a large bowl and toss to combine.
In a small bowl whisk together dressing ingredients and set aside.
In another small bowl combine ground almonds and salt and pepper.
Combine egg and milk.
One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.
When each shrimp has been coated heat oil in a large wok until it reaches about 350°
Drop shrimp into the oil and fry, turning once, until golden brown.
Remove from oil and leave to drain on paper towels.
Pour dressing over salad and toss to coat.
Divide salad amongst four plates and top with peanuts.
Arrange four shrimp on top of each salad and serve immediately.