Chinese Shrimp

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Chinese Shrimp Ingredients

1. Shrimps peeled (unpeeled) chilled (can be frozen) 500 gr.
2. Breadcrumbs 150 gr.
3. Premium wheat flour 100 gr.
4. Fresh garlic 2 cloves
5. Salt 1 tsp
6. Dried ginger 1 tsp
7. Chicken egg 1 pc.
8. Fresh lemon 1 small (need juice - 1 tsp, and slices for decoration)
9. Butter 4 tbsp
10. Salad Leaves 200 gr

• Main Ingredients
• Portion2-3
• World CuisineAsian, Oriental

Inventory:

Deep plate, Shrimp frying pan, Knife, Vegetable cutting board, Colander, Shovel or cooking tongs, Kitchen towel (paper-based)

Chinese Shrimp Cooking:

Step 1: talk about shrimp.

Shrimp is one of the most healthy and harmless seafood. Shrimps play a big role in cooking, because their taste is largely determined by the way they are cooked. For this dish, the most ordinary shrimp is quite suitable. If you buy peeled and frozen shrimp - leave the bag to warm to room temperature. Then open it, pour the shrimp into a colander and rinse with running or boiled water. Shake and sprinkle on a towel. They need to dry. If you find somewhere unrefined and chilled - all the better! You can brush them to the ponytails, leave these same tails and later it will be much more convenient to cook and absorb. Thanks to this tail, we will dip the shrimp into breading.

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Step 2: prepare the breading.

In a deep plate break the egg and beat with a pinch of salt. Add black pepper to taste and measure out dry ginger. Squeeze lemon juice on a teaspoon - a quarter is enough for this - and beat again. In different plates measure breadcrumbs and sift wheat flour. In them, in turn - first flour, then crackers - we will dip the shrimp.

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Step 3: fry the shrimp in Chinese.

Now the most interesting and delicious - you have to roll the shrimp breaded and fry! For this first we lower each shrimp into the egg mixture, from it into the flour, roll off. Later again in the egg and in the crackers. If the shrimp were already peeled, doing this would be somewhat inconvenient, in my opinion. And forks are also not an option, shrimps are very tender and vulnerable in the literal sense of the word: raw can fall apart under the fork. It is much easier if there was a tail left when cleaning it yourself. It turns out double breading, which is baked in oil as in deep fat, and will be crispy on the outside, and very juicy and tender inside. By the way! We put the pan on the fire and pour in the oil. Finely chop the cloves of garlic and discard in the oil. Heat it and fry the shrimp for about 3-5 minutes, if over high heat; and 5-7 minutes over medium heat. The main criterion for assessing readiness is a golden crust. I strongly advise you not to fry all the shrimp at once. They can stick together, and you get an unremarkable mess. Small portions of 5-7 shrimp at a time quite conveniently fit in a small pan.

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Step 4: serve the shrimp in Chinese.

On the dish in which you will serve, you can put the leaves of fresh salad and lemon slices along the edge. To do this, lettuce leaves are separated from each other and washed under cold water to keep them fresh. They need to be dried. To do this, use either a towel or shake it well several times. Line the dish and decorate with lemon. Remember we had a colander? So, we need him again. We add the fried shrimp as it is ready to it, removing them from the pan with either cooking tongs or a spatula. Thus, there will be no excess oil in the dish. After the colander, put the shrimp on a dish and serve it to the table! Enjoy your meal!

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Recipe Tips:

- - To shrimp in Chinese, you can serve soy sauce and wassabi in sauces; or sweet and sour sauce "Saint-Soy" (the most common), for example. What do you like more.

- - Instead of dry ginger in the egg mixture, you can use pickled as an addition to shrimp or sauce;

- - If you want to use fried shrimp in Chinese as part of a salad, pay special attention to the amount of salt and pepper, it may be better to slightly reduce their proportion.

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