Buns with fried shrimp in batter
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried shrimp in batter always looks impressive and festive on the table. Serve them with a mayonnaise dip with pickles, which perfectly complements the seafood. Or you can make a delicious, filling sandwich by spreading mayonnaise on two halves of fresh buns and layering them with iceberg lettuce and battered shrimp.
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:
- 0.5 kg large shrimp (16–20 pcs.), peeled and deveined
- 3 large eggs
- 1.5 cups of milk
- 1 teaspoon paprika
- 1.5 cups of flour
- 1.5 cups breadcrumbs
- 3/4 cup mayonnaise
- 1/4 cup chopped pickle
- 2 tbsp. ketchup
- 1 tbsp horseradish
- 1 teaspoon Worcestershire sauce
- 4 green onions, finely chopped
- 1 tbsp chopped parsley
- Vegetable oil for frying
- 4 Portuguese or Kaiser rolls, opened in half
- Shredded iceberg lettuce for serving
- Lemon wedges for serving
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Recipes with similar ingredients: shrimps, sweet bun, eggs, milk, breadcrumbs, pickled cucumber, paprika, Worcestershire sauce, ketchup, horseradish, Peanut butter, iceberg lettuce, parsley
Cooking the dish according to the recipe:
- Butterfly the shrimp along the back. In a shallow bowl, whisk together the eggs, milk, paprika, and 1 teaspoon of salt. Add the shrimp and refrigerate for 15 to 60 minutes.
- In another shallow bowl, add flour and season with pepper. In a third shallow bowl, add breadcrumbs. Remove the shrimp one by one from the egg mixture, coat them in flour, then dip them in egg again and coat them in breadcrumbs. Place the shrimp on a wire rack set over a baking sheet and refrigerate.
- Meanwhile, in a small bowl, combine the mayonnaise, pickles, ketchup, horseradish, Worcestershire sauce, green onions, and parsley. Cover and refrigerate until serving.
- In a large skillet, heat 1/2 inch of liquid peanut oil over medium-high heat. When the oil reaches 350°F (175°C), add the shrimp in batches and cook for about 5 minutes, turning once, until golden brown. Using a slotted spoon, transfer the cooked shrimp to paper towels and sprinkle with salt.
- Spread mayonnaise on the buns, fill with shredded lettuce and fried shrimp. Serve with lemon wedges.
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