Reserve warm.
For the Batter:
makes 1 3/4
Remove the shell from the shrimp, but leave the tail intact.
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.
Peel, devein and butterfly the shrimp, leaving tails intact.
Wash
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 with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
To make batter:
Combine beer, water and vegetable oil.
Sift in the flour and salt; stir only until blended.
Fold in stiff egg white.
If necessary, add a bit more water to make a thin batter. Peel and devein shrimp, leaving on tails.
Dip shrimp in batter. Deep fry shrimp at 375\u00b0 for 2 to 3 minutes, just until pink. Serve hot with French fries and cole slaw.
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.
Peel shrimp, leaving tails on; devein.
Split shrimp partway through, butterfly fashion.
Combine flour, water, egg, sugar and salt to make a batter.
Dip shrimp into batter and fry in deep, hot (375\u00b0) Planter's peanut oil until golden brown.
Drain on paper towels.
Makes about 6 servings.
Peel and devein shrimp, leaving tails on.
Split shrimp part way through, butterfly fashion.
Combine flour, water, egg, sugar and salt to make a batter.
Dip shrimp into batter and fry in deep, hot peanut oil.
Fry until golden brown and drain on paper towels.
Makes 5 to 6 servings.
In small bowl, mix flour, beer and salt.
Shell and devein shrimp; rinse with running cold water and pat dry with paper towels.
In a 2-quart saucepan over medium heat, heat 2 inches of salad oil to 375\u00b0 on deep fat thermometer (or heat oil in deep fat fryer set at 375\u00b0).
Dip shrimp, one at a time, into batter and drop into hot oil.
Fry shrimp until lightly browned, turning shrimp once, about 1 minute.
Drain shrimp on paper towels. Serves 6.
lended.
Dip shrimp into batter to coat. Drop shrimp into hot oil
Preheat oil to 350 degrees.
Combine 1/2 cup oil and egg; beat well.
Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat.
Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Combine 1/2 cup vegetable oil and egg, beating well.
Add the next 5 ingredients, stirring well.
Dip shrimp into batter; fry in 1 inch vegetable oil, medium hot.
Cook about 30 seconds on each side, or until lightly browned.
Do not overcook.
Makes about 6 servings.
Peel shrimp, leaving the last section of shell and tail intact.
Butterfly shrimp by cutting along outside curve almost through.
Remove vein, flatten shrimp and set aside.
own the back of the shrimp. Leave tails on.
Season
oat the fish in the batter and fry in batches until
he mixture forms a smooth batter over the shrimps and toss
To clean the shrimp. Fill a large bowl
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.