Crispy shrimp

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Here’s a simple recipe for crispy, golden shrimp. They are perfect as is with the sauce of your choice, or to incorporate into another recipe that I will tell you about very soon here on my cooking blog!

Recette des Crevettes croustillantes :

• a dozen large shrimp, peeled and deveined
• 12 wooden skewers
• 1 beaten egg
• a bowl of flour
• a bowl of fermented milk
• a large bowl of panko or breadcrumbs
• frying oil

Instructions :

Here are the raw shrimps. Take the size you want.

Prick the shrimp into a straight shape. You can then cut the wood to avoid having a too big stem.

To make a nice crispy crust, here are the egg, flour, fermented milk (or ribot milk) and panko, the Japanese bread crumbs.

Dip a shrimp in the egg and then remove the excess.

Then in the flour.

Dip into the fermented milk. Do not replace here with regular milk. Put the thicker fermented milk that will cover the shrimp.

And hop in the breadcrumbs.

Heat a small pan of oil to 180°C. You need at least 2-3 cm of oil. Fry the shrimp. Without a thermometer, if it’s bubbling right away it’s fine, if it’s coloring too quickly it’s too hot, if it’s not happening it’s not hot enough. Logical in short!

Put the shrimp on a paper towel and brown them well.

Hold the shrimp firmly and remove the spike. If you don’t hold on tight, the shrimp will come out of its golden crust.

You can either eat them right away, or freeze them in an airtight box. We will use these shrimp in a future recipe!