Fried Shrimp Bread

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.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Baked Goods

Difficulty: Advanced

Servings: 3

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

Take shells of shrimp. For deveining and making butterfly shape of
Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt.
When your oil is ready for deep frying, take 6 or 8 or your dredged
Remove cooked shrimp to a serving platter. Garnish with parslsey or

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.
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Reserve.
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When you think the oil is sufficiently heated, take a small piece of bread and place it in the oil.
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If the bread browns lightly on both sides, then the oil is ready for deep frying shrimp.
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If your bread fails to brown immediately in the oil, then your oil is not up to temperature yet.
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If your bread turns a deep brown or black, then shut the burner off and
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allow your oil to
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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
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shape , and slide each down the side of the wok into the oil.
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The shrimp will slide to the bottom of the oil, and then rise up to the top of the oil.
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After the shrimp have risen,
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cook about 1-1/2 minutes, then flip them over and deep
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fry 1 1/2 minutes on the under side.
26
Remove shrimp to a plate covered with paper toweling to drain excess oil.
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Repeat procedure until all shrimp are cooked.
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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

Read it online: https://www.chefs-mate.com/recipe/fried-shrimp-bread-3/