Chili Shrimp
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Instead of frying the shrimp in tempura batter, as he does, we've added puffed rice (less fat, but still crunchy). If extra guests arrive, you can stretch this dish by adding any Asian-style slaw.
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Recipe Summary
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Source
Kru, Sacramento, California