15-20 shrimp (your choice), deviened
1 egg yolk
1 dash pepper
1 Tbsp. soy sauce (or All Natural Bragg Liquid Aminos to be gf)
3 Tbsp. cornstarch
3 Tbsp. flour (or organic wheat rice flour to be gf)
2 Tbsp. paprika
1/3 cup corn meal
2 cups oil for frying (we used 1 cup coconut and 1 cup peanut...delish!)
Soak shrimp in egg yolk, soy sauce and pepper for 5 minutes.
Coat each piece of shrimp in a mixture of cornstarch, flour paprika and corn meal. Allow to rest for 10 minutes, this creates an even color when frying. Fry shrimp in hot oil, (you know the temperature is correct by placing a small piece of white bread in the oil. If it browns in 30 seconds, your oil is ready. This is approx. 365 degrees.) turning to fry evenly. Drain shrimp on a plate covered with paper towels.
Service with rice and lemon sauce (below).
1 1/4 cup sugar
1/3 cup lemon juice
2 Tbsp. butter
2 Tbsp. cornstarch
1 cup water
In medium saucepan mix together sugar and corn starch. Then add remaining ingredients. Bring to boil stirring constantly. Cook until thickened.