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Asparagus Shrimp Sticks And Asian Dipping Sauces

Asian Appetizers Seafood Shellfish
  • 1 tbsp Sea salt
  • 6 each Bamboo skewers
  • 6 31/50 Shrimp
  • 6 each Asparagus, trimmed
  • 8 oz Rice flour
  • 1 tbsp Cornstarch
  • 8 fl oz Club soda water, cold
  • To taste Salt and Pepper
  • 2 fl oz Sweet Baby Ray's Sweet Red Chili
  • 2 fl oz Ken's Thai Satay Sauce
  • 2 fl oz Ken's Sweet & Sour Sauce
  • 1.  Blanch asparagus spears in boiling water with 1 tablespoon of sea salt for 1 minute and then shock in bowl of ice water.
  • 2.  Take bamboo skewer, pierce through shrimp tail, then through the middle of asparagus stalk, curling shrimp around stalk and then running skewer through shrimp body.
  • 3.  Keep close to tip of skewer.
  • 4.  In a mixing bowl, combine rice, flour, corn starch, and club soda, whisking until smooth.
  • 5.  Holding end of skewer, dip shrimp in batter, coating evenly on all sides.
  • 6.  Continue holding end of skewer and place in 365F deep fryer until batter is set.
  • 7.  Repeat until all skewers are fried and shrimp is 150F internal temperature.

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