Idiomas disponibles
Idiomas disponibles
D
EEP
24 jumbo shrimp
6 water chestnuts
Thin julienne Prosciutto or Westphalian ham
1 beaten egg
2 cups flour
7 cups oil
1.
Shell and de-vein 10 jumbo shrimp and chop into a pulp.
Set aside.
2.
Finely chop and smash the 6 water chestnuts. Set aside.
3.
Shell and de-vein the 14 jumbo shrimps leaving the
tails intact,
4.
Split the 14 shrimp lengthwise along the de-veined edge
but far enough to separate.
5.
Spread them flat and lay along each crevice a thin julienne
of Prosciutto or Westphalian ham.
6.
Spread the shrimp and chestnut mixture into the crevices
above the ham and mold it into the form of a wide beveled
edge when you partially re-close the shrimp for breading.
7.
Dip the shrimp into the beaten egg, then into flour.
8.
Allow to dry on a rack 15 to 20 minutes.
9.
Pour 7 cups of oil into deep fryer.
10.
Preheat the deep fryer to 266°F.
11.
Lift the shrimp by the tails and slide them gently into the
heated oil.
12.
Fry for approximately 5 minutes or until golden brown.
13.
Drain on absorbent paper and serve at once.
22
F
S
RIED
TUFFED
S
HRIMP
Y
: 4 S
IELD
ERVINGS
Capítulos
