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LOCATION: Recipes >> Shellfish >> Fried Shrimp 01

Print this Recipe    Fried Shrimp 01

FRIED SHRIMP

1 lb raw shrimp, shelled and deveined
1 T cognac, rum or lemon juice
1/2 t Worcestershire sauce
Frying batter (below)
oil for frying

Marinate the shrimp in the cognac and Worcestershire sauce about
15 minutes. Dip a few shrimp at a time in the batter and fry in
deep hot oil (375F) until golden brown. Drain on absorbent paper.
Serve with mayonnaise seasoned with horseradish or capers.


Frying batter:

1/2 c flour
pinch salt
1 T melted butter
1 egg, beaten
1/2 cup beer
1 egg shite, stiffly beaten

Sift the flour and salt into a mixing bowl. Stir in the butter
and egg. Add the beer gradually, stirring only unti the mixture
is smooth. Let the batter stand in a warm place one hour, then
fold in the beaten egg white.


Tempura Batter

3 egg yolks (or a couple of eggs)
2 cups cold water
2 1/2 cups sifted flour

Combine the egg yolks with the water and mix well. Gradually stir
in the flour, stirring from the bottom of the bowl, preferably with
thick chopsticks. Do not overstir; this is the secret of a light
batter. Flour should remain floating on top of the batter.

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