Name: Fried Shrimp with Cucumber Salad and Plum Sauce
Cook time: 90 min
Total time: 90 min
Yield: 100 servings
Cuisine: Asian Fusion
Ingredients: 16 LB SHRIMP, BUTTERFLY CUT, TEMPURA 70/90; 5 LB CUCUMBERS (for Salad); 0.25 Cup Fish Sauce (for Salad); 1 OZ GARLIC - FRESH PEELED (for Salad); 10 EA LETTUCE - BOSTON (for Salad); 0.25 QT VINEGAR - RICE WINE (for Salad); 1 LB ONIONS - GREEN SCALLION (for Garnish); 2 EA PARSLEY - ITALIAN (for Garnish); 3 PT TOMATO - CHERRY (for Garnish); 1 LB NUTS - PEANUTS SHELL OFF (for Salad); 28 OZ SAUCE CHILI SWEET THAI (for Salad); 1 CUP MIRIN SAKE (for Sauce); 0.2 LB SUGAR - GRANULATED (for Sauce); 1 LB SAUCE PLUM (for Sauce); 4 FLOZ VINEGAR - MALT (for Sauce); 0.5 QT Chicken Stock, White (for Sauce); 0.1 EA JUICE - CRANBERRY (for Sauce); 0.05 EA CHARSUI SAUCE (for Sauce)

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Fried Shrimp with Cucumber Salad and Plum Sauce — Formulation & Method | CuliNect