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Butterfly Fried Shrimp Recipe

Wednesday, December 2, 2009

                                                          Butterfly Fried Shrimp Recipe

Butterfly Fried Shrimp Recipe Ingredients

1 pound medium shrimp (35 to 40

1⁄4 cup milk
per pound), peeled, leaving the final segment of the tail shell

11⁄2 teaspoons salt
intact, and deveined

1⁄2 teaspoon sugar

8 cups vegetable oil

1⁄4 cup plain dry bread crumbs

1 large egg
Tartar Sauce (recipe follows)

Butterfly Fried Shrimp Recipe Cooking Process

1.To butterfly the shrimp, begin at the neck end of each and make a long cut with a paring knife down the back curve of the shrimp, about two-thirds of the way through, stopping just before the final tail segment. (You do not want to cut the shrimp in half.) Gently open the slit with your fingers,
remove any remaining parts of the vein, and flatten the shrimp by pressing it cut side down gently onto the work surface. Set aside.

2.Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least 11⁄2 inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer’s instructions. If you’re using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375°F.

3.Crack the egg into a large mixing bowl. Whisk in the milk, 1⁄2 teaspoon of the salt, and the sugar. Continue to whisk until the mixture is frothy, then whisk in the bread crumbs.

4.Dip a shrimp into the thin batter, then slip it into the hot oil. Repeat with the remaining shrimp, dipping and frying only as many shrimp at a time as will fit into the pan without crowding. Fry the shrimp until lightly golden, 1 to 2 minutes, turning occasionally with tongs. Remove each shrimp from the oil when it’s done and drain on paper towels.

5.Sprinkle the shrimp with the remaining 1 teaspoon salt while they’re hot. Serve immediately, with Tartar Sauce on the side.Butterfly Fried Shrimp Recipe


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