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Big Round Shrimp Fry

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Shrimp

    • 🍤 4 headless shrimp (80g)
    • 🧂 Pinch of salt and pepper
    • Cornstarch as needed

  • Filling

    • 1 large fish cake (120g)
    • 🌽 50g frozen corn
    • 1 tbsp cornstarch

  • Batter

    • 🥚 1 egg
    • 4 tbsp all-purpose flour
    • 💧 2 tbsp water

  • Coating

    • Breadcrumbs as needed

  • Frying

    • Vegetable oil as needed

  • Tartar Sauce

    • 🥚 2 boiled eggs
    • 🧅 1/4 onion, minced
    • Chopped parsley as needed
    • 3 tbsp mayonnaise

ÉTAPES

1

Prepare the shrimp by removing the shell except for the last segment near the tail. Devein, wash, and dry. Trim the tail diagonally and scrape with the back of a knife. Season with salt and pepper.

2

Mash the fish cake in a plastic bag until smooth. Add cornstarch and mix well, then incorporate the corn.

3

Lightly coat the shrimp with cornstarch. Wrap each shrimp with 1/4 of the fish cake mixture, shaping it into a round form. Repeat for all shrimp.

4

Mix the batter ingredients (egg, flour, and water) in a bowl. Dip the shrimp into the batter and coat with breadcrumbs.

5

Heat vegetable oil to 170°C (340°F) in a pot. Fry the coated shrimp until golden brown.

6

Prepare the tartar sauce by mincing the onion and soaking it in water for 5 minutes. Drain thoroughly.

7

Mash the boiled eggs in a bowl and mix with the remaining tartar sauce ingredients (onion, parsley, and mayonnaise).

8

Serve the fried shrimp on a plate and accompany with tartar sauce.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 25g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh shrimp for better flavor and texture.Prepare the tartar sauce in advance to save time.Serve with a side of salad or rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.