Difference between revisions of "Batter-fried Shrimp"
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* [[oil]] for frying | * [[oil]] for frying | ||
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# Preheat the oven to 225°F and warm an ovenproof platter. | # Preheat the oven to 225°F and warm an ovenproof platter. | ||
# Beat the flour, salt, sugar, egg, 2 t oil, and 1 c ice water in a bowl and refrigerate. | # Beat the flour, salt, sugar, egg, 2 t oil, and 1 c ice water in a bowl and refrigerate. | ||
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# Serve with chili sauce or tartar sauce. | # Serve with chili sauce or tartar sauce. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
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[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
Latest revision as of 07:09, 14 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Serves 6
Ingredients
- 1 cup flour
- ½ tsp salt
- ½ tsp sugar
- 1 egg
- 2 tbsp oil
- 1 cup ice water
- 2½ lbs raw shrimp
- oil for frying
Procedures
- Preheat the oven to 225°F and warm an ovenproof platter.
- Beat the flour, salt, sugar, egg, 2 t oil, and 1 c ice water in a bowl and refrigerate.
- Shell and devein the shrimp.
- Pat the shrimp dry with paper towels.
- Heat 3 inches of oil to 365°F in a heavy pot or skillet.
- Dip each shrimp into the batter and drop into the hot oil. Don't crowd the pot.
- Do a few at a time, frying for about 1 minute or until golden.
- Proceed until all the shrimp are fired, draining each batch and keeping warm on the platter in the oven.
- Serve with chili sauce or tartar sauce.
