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French Fried Shrimp's picture
  All purpose flour 1 Cup (16 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Beaten egg 1
  Cold water 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon
  Shrimp in shells 2 Pound (Fresh Or Frozen)
  All-purpose flour 1 Cup (16 tbs)
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep-Fat Frying)

For batter, stir together the 1 cup flour, the sugar, and salt.
Make a well in center.
Combine beaten egg, cold water, and the 2 tablespoons oil pour into the well.
Beat with a rotary beater till smooth.
Thaw shrimp, if frozen.
Peel shrimp leaving last section and tail intact.
With a sharp knife, remove the sandy black vein.
To butterfly shrimp, make a deep slit in shrimp's back cutting almost all the way through.
Pat dry with paper toweling.
Dip shrimp in flour to coat.
Dip flour-coated shrimp into batter.
In saucepan or deep-fat fryer, heat shortening or cooking oil to 375° Fry a few shrimp at a time in the hot fat till golden, 2 to 3 minutes.
Remove from fat with a slotted spoon; drain on paper toweling.

Recipe Summary

Side Dish

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