Shrimp contains a whole complex of vitamins. Among them: provitamin A, which is useful for vision, vitamin A – the source of skin youth, almost all B vitamins, useful for bones, nails and hair, vitamin D and E, protecting the circulatory system, and vitamin C – a guarantor of good immunity.
Crispy and appetizing, fried tails of shrimp are a great snack that will complement any feast.
- 1 1⁄2 lbs shrimp, peeled & deveined
- 1 egg
- 4 tbsp. l. flour
- a pinch of salt
- pepper to taste
- 100 ml of water
- 150-200 ml of vegetable oil
Prawns in batter are prepared very simply and quickly, but before cooking they must be thawed, so get them from the freezer in advance. For frying, refined vegetable oil without odor is best suited, and all sorts of tomato sauces or on the basis of homemade mayonnaise are suitable for serving.
How to cook shrimps
Clear the defrozen shrimp from the head, legs and shell, leaving tight ponytails. In a deep bowl, whip the egg and salt, add water, add flour and pepper. Mix until uniform.
In a small pot or saucepan, heat up the vegetable oil, and when it starts to crackle, dip the tail of the shrimp into the dumpling bag holding it by the tail, and send it to fry for about a minute – until a confident golden crust. Put the shrimps in a plate with a paper towel.
Image credit: angelorosa