Crunchy noodles twisted around shrimp - perfect for appy night.
Deep Frying Tips
-Use high smoke point oils, like peanut, safflower, sunflower oil, or canola oil.-Use a deep, heavy skillet to fry with. Allowing at least 3 inches of headspace between top of pan and level of oil (to allow for the bubbles that are created when food is added to hot oil).
-Ensure food you are frying is as dry as possible (unless its battered). Pat with paper towels, or coat with flour or breadcrumbs.
-Pour cold oil into a cold pan, and heat over medium-high heat. If have a deep fat frying thermometer, oil is ready between 350-375°F. Or test by placing a 1" cube of bread into the oil-if it browns in 60 seconds, oil is approximately 365°F.
-Don't overcrowd the pan. Adding too much food at once will not allow the food to cook evenly, and the temperature of the oil will drop, extending the cook time and causes the food to absorb the oil (instead of being seared only on the outside).
-Most important: oil and water do not mix. Adding water to hot oil will cause the oil to explode. If oil catches fire, use a lid or cookie sheet to cover the pan to extinguish the flames.
-Don't reuse oil. Oil that has been heated has begun to breakdown and starts to create compounds like trans fats. Let oil cool completely, then discard safely.