DEEP FRYING SHRIMP WITH CORNSTARCH | UNIQUE PRAWNS FRY
Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 55m
Yield 4 People
Number Of Ingredients 19
Steps:
- Rinse the shrimps well enough and peel off its skins except the tail portion.
- Prepare the ginger garlic paste and tamarind juice. Besides, get ready with water, turmeric powder, chili powder, and salt.
- Place the cooking pan on the stove and add shrimps. On top of that, add turmeric powder, chili powder, ginger-garlic paste, tamarind juice, water, and salt. Give a mix and switch on the flame.
- Cook covered under the high flame until shrimps cooked and all the liquid evaporates. In a halfway through, take off the lid and give a stir. For me, it takes about 15 minutes.
- Now, take the flour, cornstarch, ginger-garlic paste, turmeric powder, baking powder, sugar, water, and salt.
- Put everything in a large bowl and mix thoroughly using your fingers till you get a smooth batter.
- Let the batter coat the shrimps by sweeping the shrimps here and there.
- Heat the oil in a deep frying pan and fry the batter coated shrimps under the high flame until they turn to golden.
- This is how to cook a tasty deep frying shrimp with cornstarch. Serve and enjoy this Sri Lankan style delicious and unique prawns fry.
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
FRIED BUTTERFLIED SHRIMP
Steps:
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g
CRUNCHY FRIED SHRIMP
I've guessed on cook time here. These are the crunchiest shrimp I've had outside of a restaurant! This makes alot, but if you are going to make these you may as well go all out!! Everyone loves them! These have received so many mixed reviews that I thought maybe I should mention that I deep fry them in a Presto Fry Daddy and not very many at a time. I never said they were easy...and I get better each time I do it. Thanks for giving them so much attention!
Provided by KS Farmwife
Categories Healthy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
- Pour out a liberal amount of cornflake crumbs on a dinner plate.
- Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
- Deep fry shrimp about 7 at a time till golden brown.
- Drain on paper towels.
- Serve with cocktail and/or tartar sauce.
Nutrition Facts : Calories 272.9, Fat 8.1, SaturatedFat 1, Cholesterol 143, Sodium 854.2, Carbohydrate 28.7, Fiber 0.5, Sugar 0.2, Protein 19.3
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