For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
Combine flour, salt, egg, oil and water to make batter and roll shrimp in extra flour before frying.
Combine all ingredients, except shrimp and oil, for frying. Beat well.
Place in refrigerator for 30 minutes.
Dry shrimp thoroughly on paper towels and dip in batter.
Fry in hot oil at 375\u00b0 until golden brown; drain on paper towels or drain in fish drainer.
Wet Mix:.
Mix eggs, Italian salad dressing, flour, creole seasoning and milk in large bowl.
Whisk or beat with blender until well mixed and set aside.
Dry Mix:.
In large zipper type plastic bag combine flour, baking powder and creole seasoning.
Dip peeled shrimp in egg mixture.
Dredge in flour mixture.
Repeat each step.
Heat oil to 360 degrees.
Drop battered and floured shrimp in hot oil and deep fry for 3 minutes.
Drain on paper towels.
Combine all ingredients.
Dip shrimp and fry until golden brown (at 375\u00b0).
own the back of the shrimp. Leave tails on.
Season
he mixture forms a smooth batter over the shrimps and toss
o coat all of the shrimp. Or, mix everything in a
Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
Combine the dredging mixture in a shallow dish.
Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.
Mix all ingredients very well and add peeled shrimp to mixture.
Allow shrimp to stay in batter for as long as possible. When ready to fry, dredge each shrimp in flour and fry in deep, hot oil.
Serve hot.
o combine.
Thread each shrimp onto a skewer, carefully pushing
Chill shrimp.
Process marmalade, juices, horsey, and mustard in blender until smooth.
Combine flour, b.p., salt and paprika in bowl. Slowly add oil and stir until mixture leaves the side of the bowl and forms a ball.
Gradually add water, stirring until blended (batter will be thick).
Dip shrimp and fry a few at a time in hot oil.
Serve with sauce.
Devein the shrimp and remove the shells. You
Peel and devein shrimp, leaving tails on (quick way
Pat shrimp dry with paper towels.
Heat about 1 inch oil in a Dutch oven to 375\u00b0F or use a Fry Daddy.
Combine dry ingredients.
Add beer and egg, stirring until batter is smooth.
Coat shrimp in batter and cook in hot oil about 2 minutes until brown.
Drain on paper towels.
Serve with salsa, cocktail sauce or tartar sauce.
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.
ails intact.
Sprinkle butterflied shrimp lightly with garlic powder.
Reserve warm.
For the Batter:
makes 1 3/4