USA · Fish and Seafood Dishes
Fried Shrimp
Shrimp coated in seasoned flour, dipped in egg, and fried in hot oil until the crust turns deep gold and audibly crunchy.
Ingredients
- shrimps200 g
- onion1/2
- vegetable oil1 tbsp
- vegetable oil for frying300 ml
- lemon1
- 9% vinegar1 tsp
- lettuce leaves, dill, ground ginger, saltto taste
- flour80 g
- milk50 ml
- eggs2
- saltto taste
Method
- 1Rinse the shrimp under cold water. Slice the half onion thinly and toss it with the shrimp, the vinegar, a pinch of ground ginger and a little salt; leave for 10–15 minutes so the shrimp pick up the onion and ginger. Then discard the onion and pat the shrimp completely dry with paper towels — wet shrimp make the batter slide off.
- 2In a medium bowl, whisk together the flour and a pinch of salt. In a separate bowl, whisk the two eggs with the milk and 1 tbsp vegetable oil — the oil makes the crust lighter and crisper. Combine the wet and dry ingredients and whisk until just combined. Do not overmix.
- 3Heat about 5-7 cm of vegetable oil in a deep pot to 180°C. Working in batches, dip each shrimp into the batter, allowing excess to drip off.
- 4Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy.
- 5Transfer to a wire rack or paper towels to drain. Serve immediately on lettuce leaves, garnished with fresh parsley or dill, with lemon wedges and tartar or sweet chili sauce.