Introduction: Deep-fried Shrimp
The crispy, golden exterior gives way to a tender, sweet morsel. You can serve them as an appetizer along with a classic Cocktail Sauce
1 raw shrimp, peeled and deveined
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 cup flour
2 eggs, lightly beaten
1 and 1/2 cups breadcrumbs
oil for frying
Step 1: Cleaning & Preparing Prawns
Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. Insert completely till the tip. The toothpick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise, the prawns will not release easily after deep-fried in oil.
Step 2: BREADING & FRYING
Place 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk eggs together with 1 tablespoon of water.
Combine bread crumbs and flour on a paper plate or in a shallow dish. Coat shrimp in flour, dip in egg, and then press into bread crumb mixture, thoroughly coating them.
Fry shrimp in batches until golden brown. This will only take a minute or two depending on shrimp size and how hot the oil is. Do not overcook them or they will be chewy. Place them on a paper towel-lined plate.
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