Seafood

Breaded shrimp

Breaded shrimp

Ingredients for breaded shrimp

  1. Shrimp optional, depending on size
  2. Egg 1 piece
  3. Water 1 tablespoon
  4. Flour 1 cup
  5. Salt 1 teaspoon
  6. Black pepper 1/2 teaspoon
  7. Garlic powder 1/2 teaspoon
  8. Onion powder 1/2 teaspoon
  9. Breadcrumbs 1 cup
  • Main ingredients: Shrimp, Flour
  • Portion 3-4
  • World Cuisine

Inventory:

Plates, frying pan, fork, paper towels.

Cooking:

Step 1: prepare the shrimp.


I have peeled shrimps, but if you took the shrimps in shell, then you definitely need to clean them by removing the head and removing the intestine from the back. The tail can not be removed, it is optional.
Combine the flour with salt, pepper, onion and garlic powder, and then roll the peeled and washed shrimps in the flour and spices. Each shrimp should be tightly coated with flour.

Step 2: breaded shrimp.


Mix the egg with water and beat well.
Pour breadcrumbs into another plate.

Take the shrimps coated with flour one at a time and first dip in the egg, and then in the breadcrumbs.

Thanks to eggs and flour, the breading holds well on the shrimp.

Fold the prepared shrimp to the side on a plate or on parchment for baking, so that crackers do not sprinkle with them.

Step 3: fry the shrimp.


Heat a lot of oil in a pan. Its temperature should be 190 degrees.

And gently lower one shrimp into the pan. Do not try to fry all the shrimps at once, they should lie in oil in one layer and not interfere with each other. Better cook in batches.

Fry the shrimp until golden brown on both sides, gently turning them over with a fork. Small shrimp cooked 1-2 minutesand large ones 3 minutes.
Transfer the finished shrimp to paper towels and dry them with excess oil.

Step 4: Serve the breaded shrimp.


Breaded shrimps served with sweet and sour sauce, or with wasabi and soy sauce. This hot appetizer is incredibly delicious! Suitable for a friendly or family party.
Enjoy your meal!

Recipe Tips:

- Use Japanese crackers, if you have such an opportunity, they are lighter and more fragile than usual, the breading from them turns out crispy and appetizing.