Butterfly Shrimp
Appetizers • Japanese
Description
If you have Chinese rice wine, it will be a bit more appropriate in this and other Chinese recipes for traditional reasons than sherry. But sherry works better.
Ingredients
- Soy Sauce 2 spoons
- King Prawns 0 lbs
- Sherry 0 fl oz
- Corn Flour for Polenta 4 spoons
- Breadcrumbs 10 teaspoons
- Chicken Egg 4 pieces
- Salt to taste
- Vegetable Oil 15 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the shells from the shrimp, leaving the tails intact. Slice the shrimp lengthwise in half, removing the intestinal tract from the back.
Step 2
Marinate for half an hour in a mixture of soy sauce, a pinch of salt, a pinch of pepper, sherry, and corn flour.
Step 3
Heat vegetable oil in a wok until it reaches a boiling point.
Step 4
Beat the eggs. Dip half of the shrimp first in the beaten eggs, then in the breadcrumbs, and fry in hot oil until the breadcrumbs on the shrimp turn golden brown.
Step 5
Pat the cooked shrimp dry with a paper towel.
Step 6
They can be served simply, or with balsamic vinegar, cilantro leaves, and lemon juice.
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