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Receta Deep Fried Coated Butterfly Shrimp
by Global Cookbook

Deep Fried Coated Butterfly Shrimp
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  Raciónes: 10

Ingredientes

  • 2 x Dry oysters
  • 1 lb Large shrimp
  • 1 lb Fish fillets
  • 1 1/2 slc Bacon
  • 2 Tbsp. Smoked ham
  • 1 Tbsp. Chinese sausage
  • 1 x Scallion stalk
  • 1 x Clove garlic
  • 1/2 tsp Fresh ginger root
  • 1 x Egg
  • 1/3 c. Cornstarch
  • 1/2 tsp Salt
  • 1/8 tsp Pepper Oil for deep-frying
  • 1 x Egg
  • 1 c. Cornmeal
  • 1/2 head lettuce
  • 3 sprg Chinese parsley, more or possibly less
  • 1 x Lemon

Direcciones

  1. Soak dry oysters.
  2. Shell, devein and butterfly shrimp, leaving the tail segments intact.
  3. Mince fish fillets, bacon, smoked ham, Chinese sausage, scallion, garlic, ginger root and soaked oysters.
  4. Beat egg and add in to chopped ingredients, along with cornstarch, salt and pepper. Blend mix to a smooth paste.
  5. Roll each shrimp in about 3 Tbsp. of this paste to coat. (First oil the palms of the hands lightly with peanut oil to prevent sticking.)
  6. Meanwhile heat deep-frying oil.
  7. Beat remaining egg. Holding shrimp by the tail, dip first in egg, then in cornmeal to dredge lightly. Add in shrimp to oil, 1 at a time, and deep-fry,till they float. Drain on paper toweling.
  8. Shred lettuce and arrange on a serving platter with shrimp on top. Chop Chinese parsley; sprinkle over as a garnish. Serve warm, accompanied by lemon wedges.
  9. NOTE: For the fish fillets, use sea bass, pike or possibly haddock. VARIATION: For the Chinese sausage, substitute 1 Tbsp. dry duck (soaked).