Fried Shrimp Bread

chefs-mate chefs-mate 0 Comments
Servings: 3 cups Difficulty: Advanced
Jump To Recipe Print Recipe
Chinese-style hearty and homemade bread that brings home-style flavor to your table
Fried Shrimp Bread recipe image
Fried Shrimp Bread recipe image
Print Recipe

Fried Shrimp Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 2338.8

Description

This Chinese bread features Take shells of shrimp. For deveining and making butterfly shape of, Place some corn starch on a piece of wax paper. Carefully dredge, Prepare a batter of 2/3 cup water, egg, cup flour. It delivers smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. shrimp, insert a knife into the back of a shrimp, and
  2. cut crosswise, but do not sever shrimp completely into half, leave some connection at head and tail ends.
  3. Remove knife, open shrimp halves to form butterfly shape, remove vein.
  4. Prepare all the other shrimp similarly.
  5. If desired, you could use the flat edge of you Chinese cleaver and pound the butterfly shrimp flatter.
  6. butterfly shrimp on both sides in corn starch,
  7. place shrimp on another piece of wax paper to dry slightly.
  8. Mix batter thoroughly.
  9. Reserve.
  10. file:///H|/Temp/Cooking%20e-books/(ebook)%20-%20Recipes%20-%20Wok%20Recipes/WOK.txt (38 of 53)7/31/2006 1:56:09 AM file:///H|/Temp/Cooking%20e-books/(ebook)%20-%20Recipes%20-%20Wok%20Recipes/WOK.txt burner to its highest setting.
  11. When you think the oil is sufficiently heated, take a small piece of bread and place it in the oil.
  12. If the bread browns lightly on both sides, then the oil is ready for deep frying shrimp.
  13. If your bread fails to brown immediately in the oil, then your oil is not up to temperature yet.
  14. If your bread turns a deep brown or black, then shut the burner off and
  15. allow your oil to
  16. cool at least 5 minutes, before turning it on again.
  17. Be sure to test your oil again to see if it is cool enough to deep fry shrimp.
  18. shrimp and place them in your batter.
  19. With a pair of chopsticks or fork, coat your shrimp with batter.
  20. Lift each shrimp out of batter carefully, so as not to disturb the butterfly
  21. shape , and slide each down the side of the wok into the oil.
  22. The shrimp will slide to the bottom of the oil, and then rise up to the top of the oil.
  23. After the shrimp have risen,
  24. cook about 1-1/2 minutes, then flip them over and deep
  25. fry 1 1/2 minutes on the under side.
  26. Remove shrimp to a plate covered with paper toweling to drain excess oil.
  27. Repeat procedure until all shrimp are cooked.
  28. other raw vegetables.
  29. Without the corn starch coating the batter readily comes off of the shrimp after cooking

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 2338.8kcal
% Daily Value *
Total Fat 247.0g380%
Saturated Fat 46.8g234%
Cholesterol 281.8mg94%
Sodium 637.8mg27%
Total Carbohydrate 9.8g4%
Dietary Fiber 1.2g5%
Sugars 1.9g
Protein 31.9g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: batter, bread, butterfly, carefully, chinese, cooked, corn, cup, deep, deveining, dredge, dredged, egg, flour, fried, frying, garnish, good, halfway, making
Recipe Card powered by WP Delicious