12 Jumbo Shrimps
4 Tbsp. cornstarch
1 eggwhite
1/2 bunch of broccoli
Cream Sauce:
2 Tbsp. Mayonnaise
2 Tbsp. whipped cream
2 Tbsp. lemon juice
3 Tbsp. sugar
5 Tbsp. water
4 Tbsp. milk
1/2 Tbsp. cornstarch
How to cook:
1. Shell the shrimp but leave the tail. Devein. Add the mayonnaise with a little bit of salt and pepper.
2. Mix the eggwhite and 4 T. of cornstarch.
3. Put the shrimp into the eggwhite/cornstarch mixture and fry at 160 degrees Celsius.
4. B0il the cream sauce without the lemon juice in medium heat, and stir continually about 10 minutes. When the sauce starts getting thick, turn off the heat and add lemon juice. Stir.
5. Blanch the broccoli with 1 T. of vegetable oil and 1/2 tsp. of salt. Drain.
6. On the serving plate, first spoon the broccoli in and then spoon the shrimp on top. Pour the cream sauce on top and serve with rice.
