2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
It's probably hard to find a snack that goes better with beer than seafood. Of course, you can not philosophize slyly and limit yourself to purchased rams, dried squids or octopuses. But if you make a little effort, you can please your friends with a wonderful dish - fried shrimp. Making them is really easy! The main thing is to know some secrets. A few simple recipes will help you understand all the intricacies of the process, and your own imagination will tell you how to fry shrimp to please everyone.
How to choose shrimp?
On the package you can find 2 mysterious numbers, for example, 60\90 or 40\60, or some other. What does this indicator say? Do not be mistaken that "the more the better." These figures are just a caliber, that is, an approximate number of shrimp in a kilogram. And the more there are, the smaller their size. But if for a salad cocktail, sushi, a festive dish of shrimp and rice with sauce, and other gourmet dishes, it is preferable to choose larger shrimp, then a trifle (90 / 120) is quite suitable for beer. The rest of the selection rules are the same as for any other seafood: natural color (pink), no unpleasantodors, carcass integrity. Another nuance is glazing. Glaze is, of course, no icing, but an ice crust. It is needed not at all in order to "slip" extra money from the buyer, but to preserve the juices and taste inside the shrimp. That is, ice glazing is just a way of freezing, and you should not be afraid of it. But before frying, the shrimp must be freed from ice shells.
How to cook shrimp in a pan with spices
Shrimp don't need to be peeled before frying. This dish is eaten with the hands, tearing off the head and removing the shell just before eating. Shrimps need to be warmed up a little in a double boiler. In its absence, it is enough to scald them with boiling water.
While the shrimps dry, prepare the oil for frying. Pour vegetable oil into the wok, about 1.5-2 cm deep. Add 3 cloves of chopped garlic, a piece of ginger (cubed), about half a teaspoon of paprika, red pepper (on the tip of a knife), bay leaf and a couple of cloves, 2- 3 dry branches of dill, cumin. We fry and wait for the ginger and garlic to turn golden. Now you need to catch everything that is possible (except for small spices). We load the shrimp and leave to languish for 15-20 minutes, so that all the moisture evaporates, and they begin to fry. You don't need to stir often. We spread it on a large dish, pour soy sauce (literally a couple of spoons is enough). Cut the lemon in half, generously sprinkle with juice. Taste for s alt and add s alt if necessary.
How to fry shrimp with shells and heads removed
This option is for gourmets. Cooking a little longer, but easier to eat. Before cooking, both glazed and fresh-frozen shrimp should be blanched in boiling water. It is not difficult to clean them: first you need to tear off the head, pulling out the insides with it, then remove the shell with paws by pulling the tail. Dip the carcasses in boiling fragrant oil and let them brown. Sprinkle with fresh dill and s alt before serving.
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