Camarones empanizados

A crust that snaps under the teeth, hiding pearly and firm shrimp meat. The acidity of the lime cuts through the richness of the frying for a clean balance on the palate.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 647
• Protein: 39 g
• Carbs: 51 g
• Fat: 29 g

Ingredients

• 600 g Shrimp ( peeled, tail on )
• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 2 piece Garlic ( finely minced )
• 750 ml Sunflower oil ( for frying )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Shrimp preparation

   Peel the shrimp, keeping the tail on for handling. Slit the back to remove the black vein. Mash the garlic into a fine puree using the flat of the knife.

2. Setting up the breading

   Prepare three containers: one with flour, one with beaten eggs and garlic, and the last with breadcrumbs. Season each tray with a pinch of salt and pepper.

3. Standard breading

   Dredge the shrimp in flour, tap off the excess. Dip in egg, then roll in breadcrumbs, pressing firmly so the crust adheres well.

4. Frying

   Heat the oil to 180°C. Submerge the shrimp. When the breading is a uniform golden blond and the shrimp curls, it's cooked. Drain on a cloth or paper.

Chef's tips

• Do not overcrowd the fryer to maintain a constant temperature and ensure a dry crust.
• Press the breadcrumbs firmly with your palm to prevent them from falling off during cooking.

Storage

Consume immediately to maintain crispness. Does not reheat well.