Deep-fried Shrimp

The crispy, golden exterior gives way to a tender, sweet morsel. You can serve them as an appetizer along with a classic Cocktail Sauce

INGREDIENTS

1 raw shrimp, peeled and deveined

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

1/2 cup flour

2 eggs, lightly beaten

1 and 1/2 cups breadcrumbs

oil for frying

Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. Insert completely till the tip. The toothpick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.

Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise, the prawns will not release easily after deep-fried in oil.

Place 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk eggs together with 1 tablespoon of water.

Combine bread crumbs and flour on a paper plate or in a shallow dish. Coat shrimp in flour, dip in egg, and then press into bread crumb mixture, thoroughly coating them.

Fry shrimp in batches until golden brown. This will only take a minute or two depending on shrimp size and how hot the oil is. Do not overcook them or they will be chewy. Place them on a paper towel-lined plate.