Ingredients
1 kg large or jumbo shrimp
1 cup rice bran oil
340 g evaporated milk
3 tbsp Grand Marnier
2 tbsp raw bush honey
1 cup cornflour + 1½ tbsp cornflour
1 tsp SIDS SALT & PEPPER
Directions
Add 1 cup cornflour to a large bowl. Pat shrimp dry. (they should be peeled & deveined, tails on) Add them to the bowl and dredge them.
In a sauce pot add evaporated milk, honey, Grand Marnier, and SIDS SALT & PEPPER. Bring to a boil, then simmer.
Mix 1½ tbsp cornflour with 3 tbsp of water, mix well. Add to the sauce and stir.
Heat the oil in a pan, (or wok) and add the shrimp when the oil is hot, without crowding the shrimp. Fry in batches if necessary. Fry for about 60-90 seconds on each side.
Move shrimp briefly onto a paper towel, then arrange on a serving platter by stacking one shrimp on top of another to make a small stack of 2. Spoon sauce over the little shrimp stacks.
