Crispy fried shrimp

Name: Crispy fried shrimp
Total time: 30 min
Yield: 4
Ingredients: 800 grams large shrimp; 1 cup flour; 1/2 cup cornstarch; 2 egg; 1 cup breadcrumbs; 1 teaspoon Paprika; 1 teaspoon salt; — frying oil

Large shrimp coated in flour, egg and breadcrumbs, fried two minutes a side until crisp.

Cooking time: 30 min
Hands-on time: 30 min
Difficulty: Medium
Calories: 660
Contains: Gluten, Eggs, Shellfish

A lasting crunch thanks to starch mixed into the flour, and small cuts along the underside keep each shrimp straight instead of curling into a ring. Just two minutes a side, because any longer gives rubbery shrimp inside a good crust.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the shrimp

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Three shallow bowls — Flour, then egg, then breadcrumbs — each in its own bowl.
Deep pot for frying — Medium-high heat and two minutes a side.
Draining rack — Drain straight away and salt while hot.

Method

Dry the shrimp thoroughly and make small slits in its belly so that it remains straight.
8 min
You’ll know it’s ready when
The shrimp are straightened and dry.
Tip: Shrimp curl into a ring as they cook — the cuts keep them straight.
Mix the flour with the starch and spices, then coat the shrimp in flour, then egg, then breadcrumbs.
10 min
You’ll know it’s ready when
Each shrimp is fully coated with no bare patches.
Tip: Cornflour combined with flour is the secret to lasting crunch.
Heat the oil to a medium-high temperature, and fry the shrimp in batches for two minutes on each side.
8 min
You’ll know it’s ready when
The color is golden and the shrimp are floating.
Tip: Any longer gives rubbery shrimp inside a good crust.
Drain it on a rack and serve immediately with the garlic and lemon sauce.
4 min
You’ll know it’s ready when
The crust is crispy and the inside is soft.