Breaded Shrimp
Ingredients
- 600 gShrimp (peeled, tail on)
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 2 pcGarlic (finely minced)
- 750 mlSunflower oil (for frying)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
Dredge the shrimp in flour, tap off the excess. Dip in egg, then roll in breadcrumbs, pressing firmly so the crust adheres well.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain crispness. Does not reheat well.
