Fried Shrimp
This recipe makes crispy fried shrimp. The coating consists of a layer of flour and egg, followed by ground kunafa or breadcrumbs, with pronounced seasonings that provide a savory, well-spiced flavor. Chill the shrimp briefly before frying, then fry in hot oil until crisp and drain on kitchen paper.
Shrimp coated and fried until crisp.
Like classic crispy fried shrimp.
Do not overcrowd the pan so the shrimp stay crisp.
Ingredients
- 800 g shrimp
- 250 g kunafa or breadcrumbs
- 1½ cups corn flour or plain flour, depending on what is available
- 1½ tablespoons cornstarch
- 2 eggs
- ½ cup 7 Up or sparkling water
- ½ teaspoon baking powder
- 1 tablespoon white vinegar
- 1½ tablespoons salt
- 1 tablespoon white pepper
- 1 tablespoon dried onion
- 1 tablespoon dried garlic
- 1 tablespoon red pepper (paprika)
- 1 tablespoon oregano (wild thyme)
- 1 tablespoon curry powder
- suggested substitute for 7 Up milk
- for frying oil
Instructions
- In a bowl, clean the shrimp, remove the shells and any visible impurities, then rinse them lightly with water, vinegar, and salt.
- In a food processor, grind the kunafa until fine, or use breadcrumbs instead.
- In a bowl, combine all the dry seasonings: salt, white pepper, dried onion, dried garlic, paprika, oregano, and curry powder.
- In another bowl, mix the eggs with white vinegar, baking powder, and ½ cup of 7 Up or sparkling water, then stir the mixture well.
- In a third bowl, combine the corn flour or plain flour with the cornstarch and some of the mixed dry seasonings.
- In the preparation bowl, dip the shrimp first in the egg mixture, then in the flour mixture. Return them to the egg mixture a second time, then dip them in the kunafa or breadcrumb mixture until well coated.
- In the refrigerator, leave the coated shrimp for 10 to 15 minutes so the coating absorbs the seasoning and sets.
- In a frying pan, heat the oil well, then fry the shrimp until golden and crisp.
- On a plate, place kitchen paper, then drain the fried shrimp on it to remove the excess oil.