WbLL- what boredom looks like...

I like dry fried shrimp because I am lazy, and do not always feel like cleaning up an egg mixture.  So normally what I do is I rinse the shrimp, let them hang out in a colander for a second—just to  get excess water off them, not to completely air dry them, and then I dump them in the dry ingredients.  There are many other batters involving beers, seltzer water, milk, etc.—but I prefer to keep it simple, most of the time.

Ingredients:

1 lb of large prawns

(should give you about 15-20 shrimp, if you want more, might I suggest you get 2 lbs.)

¼ cup whole wheat flour (a hearty flour is preferred)

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

½ cup vegetable oil

Mix all the dry ingredients in a bowl, and toss the damp shrimp into the mixture.  Press the flour onto the flesh of the shrimp to ensure an even coating.  In a medium frying pan, on a medium to high flame, heat the oil until hot.  Add the shrimp to the oil, frying them about 2 minutes on each side, or until golden brown.  Your shrimp should be curl like a ‘e’, if they curl like an tight spiral, they are over cooked. Remove the cooked shrimp, placing them in a bowl with a paper towel, to absorb the excess oil.

Peanut butter sauce:

¼ cup smooth peanut butter (natural peanut butter is best)
¼ cup soy sauce

2 tbsp of vegetable oil
1-2 cloves garlic, finely chopped
½ cup water
2 tbsp brown sugar
3 tbsp rice wine vinegar

½ tsp crushed red pepper flakes

Combine all of the ingredients into a 1 quart saucepan, and on a low flame whisk until the peanut butter is completely dissolved.  You can also throw it all into a microwaveable container, cook for about 1 minute, and then whisk vigorously until smooth.