Avocado Oil – This is my preferred oil for high-heat frying, but use your favorite neutral oil that is safe for high temperatures.If you or any family members aren’t fans of shrimp, you can also make the same dish using small pieces of chicken instead. You can learn more about choosing shrimp in my lemon butter shrimp post. Shrimp – Use medium, peeled, deveined shrimp, preferably with tails for the best flavor.Make sure your sparkling water is unflavored. Sparkling Water – Traps air bubbles in the batter for a lighter, crispier texture.Flax eggs might work as a substitute, but I haven’t tried it. Eggs – Allows the batter to bind to the shrimp.Unfortunately, other protein powders I have tried (such as egg white protein or collagen) don’t work the same way, and the texture ends up chewy instead of light and crispy. Whey Protein Powder – Another important flour and cornstarch substitute for creating a light, crispy texture.I personally curated the Wholesome Yum brand flours to have the finest consistency out there and the righty moisture level, for the best texture in your breading. Wholesome Yum Flours – Almond Flour and Coconut Flour blend together to add body and crispiness to the batter.(If you’re a big fan of garlic, you can add some garlic powder to the sauce as well.) Unlike sweet chili sauces, this one has no added sugar.
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