Deep-fried shrimp
Votes: 13
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Deep-fried shrimp in a crispy breading are the perfect treat for a party. If you don't have a deep fryer, you can fry them in a pot with plenty of oil. Use a deep-fry thermometer to heat the oil to the right temperature, ensuring the shrimp turn out perfectly, juicy and firm on the inside with a crispy exterior. For frying, you'll need peeled shrimp with their tails on—they're great for serving as an appetizer and dipping in sauce. Coat them in the spicy breading and hot sauce and fry, being careful not to overcrowd the pot. Place paper towels nearby to drain the cooked shrimp and remove any excess oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg medium shrimp, peeled, deveined, tails left on
- 1 cup of milk
- 1 cup of sour milk or kefir
- 1 cup hot sauce
- 2 cups self-raising wheat flour
- 1/4 cup self-rising cornmeal
- 2 tbsp coarsely ground black pepper
- 3 tablespoons of salt
- Peanut oil, for deep frying
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Cooking the dish according to the recipe:
- Heat oil to 190°C.
- Line a baking sheet with paper towels and set aside. In a shallow baking dish, combine the milk, buttermilk, and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, black pepper, and salt. Pat the shrimp dry and dredge them in the dry mixture first, then dip them in the wet mixture and dredge them again in flour. Be sure to shake off any excess breading each time.
- Deep-fry a few at a time, but don't overcrowd the fryer. Fry for 2 minutes or until golden brown. Remove from the oil with a slotted spoon and transfer to a paper towel-lined baking sheet to drain excess fat. Serve the shrimp hot.
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