I have nothing witty to say about this. And I’m lacking a better title.
The amazing thing about this is that they look gourmet and all… but they are actually really simple to make. We are talking about some really tasty, battered shrimps.
Ingredients:
- Shrimps (either cooked or raw) (I calculate about 150gr shrimps per person. In this occasion I did 250gr, because we are a bunch of pigs.)
- Soy sauce or salt.
- Bread crumbs or panko (the Japanese version of bread crumps)
- Any kind of flour.
- 1 or 2 eggs.
- Any kind of vegetal cooking oil.
- Optional: seeds like sesame, chia, or whichever one you like.
Preparation:
First, the shrimps. If they are already cooked, you’ve already skipped the first phase. If they are raw, then you need to pre-cook them. I prefer to buy them peeled but raw, because I’m kind of obsessive with food and I like to make sure they are well cooked (bacteria is everywhere). Here’s a couple of ways to do so: I use the boiling method.
Then, you’ll make three work stations:
1- Flour: place some of it on a plate.
2- Beat one egg and mix them with either a pinch of salt, or a spoonful of soy (I prefer the soy, it gives it more flavour) and place the mixture on a bowl.
3- Mix the panko/bread crumbs with the seeds, if using any. I used a mixture of sesame, chia and linen.
What follows is easy. Roll them shrimps first on the flour, then on the egg/soy sauce mixture (let them dip here for a couple of seconds, so the mixture soaks into the flour) and then on the bread crumps.
Afterwards, pour some cooking oil on the pan (it should not cover the shrimps completely, only up to the half) and let it heat for some seconds. Do not let it burn. These things overcook FAST, so once you begin frying the shrimps, be sure to stay nearby to turn them around every 30 seconds or so.
To make them somewhat healthier, I like to soak up the excess of oil. To achieve that I line some sheets of kitchen paper in whichever tray I’ll be using for the shrimp, place some of them over it, then cover them with more paper… and repeat with the rest.
And… they are done!
Spoiler
About which sauces you can accompany them with: in the photo, you can see mustard, barbecue sauce and soy sauce. We also used lemon juice, but I forgot to include it. I personally love how they taste with tartar sauce, but this time (almost always) I cooked for picky eaters who do not like it, so I didn't bothered to do it.
Variations:
- You can also prepare battered salmon with this method! I did it once, and it tasted awesome. Just buy a thick slice of pink salmon and chop it into squares, then do the whole process.
Here's an example of the salmon (the platter on the right), and a tasty shot of the shrimp: (not expecting it to count for the contest because it does not have my name , but I wanted to use it as an example. I included a picture of the same, empty platters and thingies I used, with my username, just to corroborate that I'm not stealing the image from anyone lol)
Spoiler
