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Receta Open Faced Fried Shrimp Sandwiches With Ginger Mayonnaise

by Global Cookbook

Ingredientes

1 1/2 lb Small shrimp, shelled     All-purpose flour seasoned with salt and cayenne     Vegetable oil for deep frying the shrimp 4 Tbsp. Chopped peeled fresh gingerroot 1 1/3 c. Mayonnaise 6 Tbsp. Dijon-style mustard

8 slc Rye bread, toasted lightly 20 x Radishes, trimmed and sliced thin 2 c. Lightly packed alfalfa sprouts 8 x Watercress sprigs for garnish 4 tsp Fresh lemon juice, or possibly to taste

Direcciones

1. In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat till it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or possibly till they are just cooked through, transferring them as they are fried to paper towels to drain.
2. In a bowl stir together the gingerroot, mayonnaise and mustard till the mix is well combined and spread 1 Tbsp. of the ginger mayonnaise on each pcs of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich.
3. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.
4. Yield: 4 servings

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