Since childhood, there has been a strong opinion that shrimp are always red and are sold “by the glass” exclusively on the beaches. But as it turns out, shrimp are gray and turn red after boiling, and large fried shrimp in batter are an exceptionally amazing appetizer. It's surprising that a well-prepared dish can become not only an appetizer, but a completely satisfying lunch if seafood is stewed with vegetables in a spicy sweet and sour sauce. My daughter Yulia suggested the appetizer, and I am very grateful to her for that.
In Korea, fried shrimp with vegetables is very popular. Moreover, the method of frying is very original - the prepared meat, after dipping in batter, is fried and then briefly stewed in a thick spicy sauce made from fried vegetables. Korean sweet and spicy shrimp is probably a dish adapted from Japanese or Chinese cuisines, the essence of which is that the shrimp absorb the sauce, due to which they become soft and juicy.
We are used to shrimp being sold already boiled in sea water, immediately after being caught. On sale you can find large gray specimens - these are raw. It is better to cook large fried shrimp in batter. By the way, there are specimens up to 30 cm in length. Any cooked shrimp is a delicious and low-calorie dish; it is high in protein and calcium, as well as cholesterol.
Fried shrimp with vegetables are especially tasty if the sauce in which they are stewed is spicy and sweet and sour. At first it may seem like there is too much “chili” in the recipe. But the spicy shrimp turned out to be not just moderately spicy, but literally on the verge of perception with an excellent aftertaste. Even when we cook it as a snack for beer, the taste is much sharper due to garlic.
Often, the taste of fish or seafood fried in batter directly depends on the composition of the batter. prepared using wine or beer in the dough, or can be prepared in a milk batter.
Fried shrimp in batter is easy to prepare, and the composition of the batter is extremely simple, since the main taste of the dish is provided by a spicy sauce made from vegetables. Most often, for a simple batter, they use not flour, but corn starch, which is mixed with an egg. And the sauce is better prepared from sweet and hot peppers - you can have different shades, garlic, onions with the addition of ginger. Sesame oil for frying, if available, adds a special charm to the dish.
Shrimps in batter. Step by step recipe
Ingredients (3 servings)
- Large boiled shrimp 9-12 pcs
- Red and green bell peppers 2 pcs
- Hot pepper 0.5-1 pcs
- Onion 1 piece
- Ginger 1 piece
- Green onions 2 pcs
- Garlic 2 cloves
- Egg 1 piece
- Corn starch, sesame oil of necessity
- Soy sauce, black pepper, fish and Worcestershire sauce, rice vinegar, mirin, lemon for the sauce
- Fried shrimp in batter are equally good with boiled or raw seafood. The principle of frying and preparation is the same. It is important that the shrimp are fresh and large. You can always buy good frozen seafood in bulk. If they are subjected to “dry” freezing, this is an ideal option, then the shrimp will not leak when defrosted and will remain elastic.
Boiled and frozen shrimp
- The number of vegetables offered in the recipe is at your discretion. You can reduce the amount of sweet pepper, or simply use two halves of different colors. If the spiciness of the dish is alarming, you can use less chili, although it seemed to me that more hot pepper could be used. Asian sauces traditionally use garlic, green onions and ginger - this guarantees aroma and pleasant taste.
Vegetables for spicy sauce
- Frozen shrimp need to be thawed. The easiest way is to put the seafood in a bowl and pour boiling water from a kettle over it. In a few minutes, the shrimp will defrost and the water will not be hot - you don’t have to worry about burning your fingers. Carefully tear the tail away from the body. Discard the body and remove the shell from the tail so that only the caudal fin remains. Remove the remains of the intestine - a dark “thread” along the back. Dry the meat with a paper towel.
Remove shell from shrimp
- In a small bowl prepare a batter - batter. For fried shrimp in batter to turn out delicious, the batter should not be too thick, but also not dripping. It's simple - mix the contents of a chicken egg with starch. We use corn starch, it makes better batter. To begin, add 5 tsp to the egg. starch, pepper and mix thoroughly with a fork. If necessary, add starch to ensure the consistency of the batter is acceptable.
Prepare a batter from eggs and starch
- Heat oil in a saucepan. If you don't have sesame oil, you can use regular vegetable oil that you have. When the oil is hot, reduce the heat slightly. By the way, you should always remember to take precautions when dipping shrimp in batter into oil. Heated oil “loves” to form splashes, even if traces of water get into it.
Fry shrimp in hot oil
- Dip each shrimp tail in the batter in turn, holding it by the fin with your fingers. Let the batter drip off. Place shrimp in hot oil and fry for 1-2 minutes. A sign of readiness - the batter has begun to brown and acquire a pleasant dark golden hue. Place the fried shrimp in batter on a plate covered with a paper napkin.
Deep fry the shrimp until a nice dark golden brown.
- Wash and peel all vegetables. Chop the hot pepper finely enough with a knife. Cut the sweet peppers a little larger. By the time you start preparing the sauce, all vegetables should be chopped and ready. Peel the ginger and garlic and cut into thin slices or strips. Chop the green and white onions the same way you cut the bell peppers. Place all prepared vegetables on a plate.
Peel and chop all vegetables for the sauce
- In a saucepan, or better yet in a wok, heat 3 tbsp. l. sesame oil. When the oil is hot, add chopped hot peppers and fry until the peppers begin to brown. Thus, the oil is aromatized with pepper, the spicy taste will partially transfer into the oil and weaken a little.
Fry hot peppers in oil
- At the same time add all other vegetables to the oil and pepper. Stir-fry the vegetables until they become soft. Gradually, the vegetables will begin to lose moisture and brown. There is no need to fry the vegetables too much, just fry them well. Meanwhile, prepare a liquid mixture for the vegetable sauce in which the battered shrimp will be stewed.
Add all the vegetables at the same time and fry them well.
- Mix 3 tsp in a bowl or cup. light soy sauce, 2 tsp. Worcestershire and fish sauce, 1-2 tsp. rice vinegar and 2 tbsp. l. mirin. If mirin is not available, it is worth remembering that it is a very sweet rice liqueur, which can easily be replaced with a mixture of dry or sweet white wine with the addition of 1 tsp. brown sugar. This is often done when cooking. Squeeze 1 tsp into the sauce. lemon juice and add 1-2 tbsp. l. water or fish broth. Stir the sauce and wait a few minutes for the sugar, if you added it, to dissolve. Pour the sauce over the vegetables and let it boil.
How to cook shrimp in batter
Preparing the sauce for fried shrimp
A chic beer snack for your attention! Shrimp in batter is an Asian dish that does not require any special cooking skills. The only thing is that you need to be able to peel shrimp, or at least not disdain to tinker with them. Let's prepare an appetizer from frozen king prawns. Finding them on sale will not be difficult, unlike raw ones.
Let's prepare the ingredients. The main product is king prawns. We use chilled beer for the batter. You will also need one raw egg, flour, salt, sunflower oil and any ginger sauce - an indispensable addition to the dish.
Before you start cleaning the shrimp, pour boiling water over them and drain them in a colander.
Let's clean one thing at a time. Let's tear off the head, carefully get rid of the shell, but leave the tip of the tail. This is where we will hold the shrimp when dipping it into the dough, and also when we eat our crispy snack. There is also a black intestinal string on the back of the shrimp - it must be removed.
So, let's prepare a batter, but not a simple one, but a beer and airy one, with egg white. Pour flour into a bowl.
Pour in the beer in a thin stream and immediately mix the dough well.
Separate the chicken protein and beat it.
Add to the beer batter and mix everything again.
The shrimp batter is ready!
Take the cleaned belly by the tail and dip it generously into the dough. We do not dip the tail itself into the batter.
Now the shrimp need to be sent to boiling refined sunflower oil and fried until golden. We dip the babies one by one in the batter and also lower them into deep fat one by one.
Carefully remove with a slotted spoon and transfer to a paper napkin or towel. As soon as the excess fat is gone, serve our beauties on a serving platter to the table.
Beer-battered shrimp topped with beaten egg whites makes for a satisfying, crunchy appetizer that disappears in your mouth like a sunflower seed.
An ideal complement to battered king prawns would be a spicy Chinese ginger sauce or any other sauce of your choice.
If you don’t dare to take the snack by the tail with your hands, then use Chinese chopsticks - it’s quite convenient.
Recipe for shrimp in batter with breading
If you want to cook shrimp in batter, like at McDonald's, then I suggest using my simple recipe. This recipe makes the shrimp batter crispy, and the shrimp themselves are very juicy.
Stovetop, deep frying pan, spatula, several flat plates, one small deep bowl, paper towel and large flat plate.
Ingredients
How to choose ingredients
Of course, it is best to buy king prawns, but for this recipe you can also choose tiger prawns and cook them in batter using my step-by-step instructions with photos.
I would also like to draw your attention to the breading. Choose one that has a larger crumb and does not contain additional spices.
Step by step recipe
- Wash and peel 500-600 g of shrimp.
- Add salt and pepper to taste, sprinkle with the juice of a quarter of a lemon and stir.
- On separate plates, prepare flour (1 cup) and breading (1 cup).
- In a small deep bowl, beat 3-4 eggs.
- Dip each shrimp first in flour, then in egg.
- Finally, roll in breading.
- Heat 1/2 cup of vegetable oil in a frying pan and prepare a large flat plate with a paper towel (this is necessary to remove excess fat from the shrimp).
- Place the prepared shrimp in the pan.
- Fry on both sides until golden brown.
Video recipe for preparing shrimp in breaded batter
In this video recipe you will learn how to properly make fried shrimp in batter.
Battered shrimp recipe
I offer you another wonderful recipe for making this snack, but without breading.
Cooking time: 20-30 minutes.
Number of servings: for 2-3 persons.
Calories: 100 g – 240 kcal.
Necessary equipment and utensils: stove, deep frying pan, garlic press, deep bowl, whisk, spatula, 3 large flat plates and paper towel.
Ingredients
How to choose ingredients
Just like in the first recipe, you can choose any large shrimp. This recipe is just as simple, but I want to emphasize that the water for the batter should be not just cold, but ice-cold. This technique allows you to make a very tasty crispy batter.
Step by step recipe
Video recipe for preparing shrimp in batter
In this short video you will learn how to quickly and easily prepare delicious shrimp in batter.
Basic truths
- King or tiger prawns are suitable for this recipe.
- When peeling shrimp, leave the tip of the tail.. This will make them more convenient to eat and the appearance of the dish will be much more impressive.
- If you make batter with breading, then choose it without impurities or additives.
- Coarse bread crumbs, coarsely ground oatmeal or coconut flakes can be used as a breading for shrimp.
- You can fry shrimp in batter in a frying pan in a large amount of oil or in a deep fryer.
- To remove excess fat from shrimp, place them on a paper towel.
How to serve a dish and with what
Typically, battered shrimp are served on a large flat plate, with a small bowl of sauce placed in the center. I like to add small lemon wedges to the plate to drizzle the shrimp a little. But the most important thing in this dish is, of course, the sauce.
You can choose the sauce for battered shrimp according to your taste, but I like the spicy garlic sauce and the sweet and sour tomato sauce with the addition of horseradish the most. I consider shrimp in batter to be a good appetizer for beer, but sometimes I serve it as a separate dish.
Other preparation and filling options
Such a dish, of course, will not leave anyone indifferent, but if you are planning to surprise your friends with a delicious snack for beer, then I suggest preparing it using the same principle. And they have no less interesting taste, so I recommend not to ignore this recipe.
In general, batter can also be used to prepare main fish dishes. I’m sure you like fried, but I suggest you try a more unusual recipe and make it.
Hand on heart, I just can’t get enough of them. It would seem that with them - shrimp - everything possible has been tried! Then I start cooking them in the second and third round.
The crispy crust suits the tender shrimp meat, and the aromatic hot spices give them a bright taste. If you use the tiger variety to cook shrimp in batter, you will get a lot of tasty, piquant and tender meat!
Ingredients
- Tiger or just large shrimp – 250-300 g
- egg – 1 pc.
- flour – 1 tbsp. l. with a slide
- garlic – 3 cloves
- French mustard peas – 1 tsp. with a slide
- black peppercorns – 1 tsp.
- vegetable oil
Preparation
We collect everything you need.
Mix black pepper and mustard in a separate bowl or mortar and crush and grind.
Place the spices on a plate, add salt, flour, and mix everything thoroughly.
In a separate bowl, beat the egg thoroughly with a whisk.
Dip the peeled shrimp into a bowl with the egg and “bathe” them properly there.
Transfer the shrimp to flour with spices, roll them thoroughly in it, making sure that they are completely covered with the mixture on all sides and as evenly as possible.
Heat a frying pan with vegetable oil. Throw garlic cloves crushed with a knife into the oil for a couple of minutes - this will add a fragrant garlic accent to the dish. As soon as the garlic “gives up its spirit”, quickly remove it from the pan, otherwise it will burn and ruin everything - both in smell and taste.
Place the shrimp in the frying pan - add and fry on both sides for a couple of minutes.
Actually, that's all, the shrimp are ready. All that remains is to arrange them beautifully on a dish, sprinkle with pepper and garnish with basil sprigs. Enjoy!
ON A NOTE
If you take shrimp in the shell, it doesn’t hurt to know that they will peel easier if you put them in boiling water for a couple of minutes.
Vary your shrimp batter. For example, mix egg and flour. Or add milk. And “play with” the spices too.
According to this recipe, you can cook not only shrimp, but also other seafood, and the batter suits them all very well.
The dish is prepared quickly and easily and can serve as an excellent beer snack.
Shrimps in batter
Shrimp in dough
There are many recipes with shrimp and, if you cook them correctly, the dishes turn out very tasty.
Soft shrimps are bleeding with their sea, slightly sweet juices, take a bite - a small explosion - tasty water - tender pieces... oh... you'll lick your fingers!
Shrimp can be very easily deep-fried in batter, just like fish and squid.
What you need to fry shrimp in batter
for 2 servings
- Boiled shrimp – 800 g;
- Citric acid – 2-3 pinches or half a lemon;
and finely chopped parsley or basil.
for dough (batter)
- Flour – 0.5 cups;
- Milk (or water) – 0.5 cups;
- 1 egg;
- Vegetable oil for deep frying;
- Ground black pepper;
- Salt.
Deep frying shrimp
Prepare shrimp for batter
Thaw the shrimp, remove the shell. You can leave the tails, which you can then use to pick up the fried shrimp. As a rule, all purchased shrimp are already boiled (read what is written on the package). Marinate peeled shrimp in lemon juice for 15-20 minutes. Or, if there is no lemon, dilute citric acid in cool water for the marinade.
Make the shrimp batter
Prepare a batter from flour, eggs and milk. Season it with salt and add a little salt.
Deep fry shrimp in batter
- Dip the peeled shrimp into the batter and deep-fry them for about 3-4 minutes. All!
- Remove the finished shrimp in the dough from the fryer with a holey spoon and place on a paper towel (roll in 2-3 layers) so that it absorbs excess fat.
Serve shrimp in batter, sprinkled with herbs.
Bon appetit!
Lenten version of batter
- Flour – 0.5 cups;
- Vegetable oil – 2 tablespoons;
- Salt - a pinch;
- Sugar - just a little bit;
- Add as much water as necessary to achieve a batter consistency similar to that of pancakes (slightly thicker than pancake batter).
To add a pleasant taste that enhances the brightness of the dish, you can grate 0.5 small heads of onion (on a coarse grater), 1 clove of garlic (on a fine grater or pass through a press), a small piece of ginger (finely grater) into the batter dough and add spicy herbs (basil, oregano, celery) and chili pepper.
You need to add a little onion, garlic or ginger - this is because there are no eggs or cheese (the main strong-holding composition) in the batter; if you add too much, the dough will crumble.
Plain water can be replaced with mineral water or non-alcoholic beer. There are also plant-based soy milk, soy yogurt and soy mayonnaise. Some housewives use cucumber brine for this test.
Loading...