fried shrimp in sweet and sour sauce with Thai herbs

fried shrimp in sweet and sour sauce with Thai herbs and mint, served on a thin pancakes coconut on top. And 'one of the first "East meets West" recipes that I created in Saint-Tropez. The drink has always been a success at the table lukewarm reviews. Definitely one of my favorite "East meets West" dishes. It 'easy to do, except maybe pancakes for the tip, that little experience is necessary. The sauce can be refrigerated for several days, much longer ifstored in a freezer. Pancakes may be reserved in advance and packed in plastic bags in the freezer. If you are preparing the pancake too heavy, skip the shrimp and serve in individual dishes of salad, corn bread. (You bergamot leaves, lemongrass and coconut milk in Chinese shops)

Serves 4

12 large shrimp, shelled and heads removed

Ingredients for the sauce

1 cup white vinegar1 / 2 cup water 1 1 / 2 cup granulated sugar 3 / 4 cup finely chopped shallots 1 / 2 cup finely chopped green onion 1 / 4 cup thinly sliced 6-8 sticks of lemongrass chopped bergamot leaves, julienned 4 thin stalks of chopped coriander 5 stalks fresh mint, julienned

4 Preparation Bouquets Mint:

The sauce first:

1 - all the ingredients except the onion, coriander and mint in a saucepan.

2 - Bring to a boil and cook on alow heat for about an hour, or until the sauce thickens to become begins.

To check, take a teaspoon of sauce on a plate and let cool for a minute. There should be a bit 'thinner than maple syrup.

3 - Add the coriander and spring onions. Mix well. Boil for one minute, not more, and remove from heat. Hold on a page.

Completion of preparation:

1 - Cut the back of the shrimp to remove the intestines.

2 - Cook on high heat in a pan with olive oilOil, 2 or 3 minutes on each side.

3 - Place the pancakes on individual plates.

4 - Reheat the sauce and remove from heat and add shrimp. Move the crab sauce to coat with sauce. (Do not overcook the shrimp with the sauce, just pour the sauce!)

5 - Arrange the shrimp on a plate with about a tablespoon of sauce.

6 - minced Sprinkle with mint.

7 - Decorate with bouquets of flowers and mint.
IngredientsTips for pancakes

1 / 2 cup coconut milk 1 egg 1 / 3 cup flour 1 pinch salt 1 small vacuum

Lace prepare pancakes

1 - Put the flour in a bowl

2 - egg, salt and 2 / 3 of coconut milk

3 - Stir with a whisk

4 - Place the remaining coconut milk, whisking

5 - Set the mixture stand for at least 15 minutes

6 - with a nail or the tip of a sharp instrument is a small hole at the bottom ofEmptying

7 - Heat a nonstick skillet over medium heat. Grease the pan lightly with a cloth (no cooking oil work)

8 - Pour the mixture into a room that can handle while doing this in the hole with a finger in the district

9 - You can set the type of stove and close the hole to remove the finger, let the dough into the mold to run while dragging "arabesques of his hand until a cake true leader

10 - WhatCook pancakes for about 3 minutes until light brown.

Turn your head and cook for 1 minute. read a sign on a sheet of parchment paper.

11 - Repeat this process until you have used all the dough. To avoid a piece of waxed paper between each crepe, which do not stick together.
Note:

The first pancake consistency pulp can be corrected. Add coconut milk, more if the dough is too thick. Add more flour if the doughis too liquid. Solve This will give the right consistency. If you have other recipes that you can download the song free ebook "Cook and French stay slim '[http://www.photos-and-recipes.com/newspage.html] [http://www. Photo-and - recipes.com /] newspage.html

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