Butterfly shrimp is put together as if it looks like butterfly wings. It can be cooked in your home, provided you recognize the best procedure. Shrimp can be cooked in a number of methods, butterfly shrimp tastes the greatest, as it not just looks aesthetically enticing, however also since of the way it is shown, it has more surface area for the sauce to permeate.
The most vital thing to bear in mind while cooking this meal, is to prepare the shrimp for a very jiffy, since overcooked shrimp do not taste effective. As shrimp are very tender and have their own unique taste, do not use a lot of seasonings and dressings.
Ingredients:
• Flour, ½ cup
• Vegetable oil, 8 tbsp.
• Demerara sugar, 1 tbsp.
• Egg, 1 large
• Shrimp, 250 g.
• Coconut, 1 cup
• Milk, 6 tbsp.
• Salt, ½ tsp.
Instructions:
1. In a big bowl, combine side by side the egg, sugar, and milk till you get a very thick mix.
2. Right away include the salt and the flour and blend till everything is well integrated.
3. Put the shredded coconut on a little plate or tray uniformly.
4. Take a shrimp and draw it in the flour and egg batter.
5. Get rid of excess batter and toss the shrimp on the shredded coconut to layer it uniformly.
6. Cover all the shrimp this way by first soaking it in the batter and rolling it in shredded coconut.
7. Heat the veggie oil in the fry pan when it is scorching, plunge the shrimp into the oil.
8. Pan fry them for 3 to 4 mins up until they turn rich and crisp brown.
9. Take out the shrimp from the frying pan and put them on a plate coating with kitchen napkins to get rid of the leftover oil.
10. Serve sizzling with mint and coriander dip.
Ingredients:
• Flour, ½ cup
• Vegetable oil, 8 tbsp.
• Demerara sugar, 1 tbsp.
• Egg, 1 large
• Shrimp, 250 g.
• Coconut, 1 cup
• Milk, 6 tbsp.
• Salt, ½ tsp.
Instructions:
1. In a big bowl, combine side by side the egg, sugar, and milk till you get a very thick mix.
2. Right away include the salt and the flour and blend till everything is well integrated.
3. Put the shredded coconut on a little plate or tray uniformly.
4. Take a shrimp and draw it in the flour and egg batter.
5. Get rid of excess batter and toss the shrimp on the shredded coconut to layer it uniformly.
6. Cover all the shrimp this way by first soaking it in the batter and rolling it in shredded coconut.
7. Heat the veggie oil in the fry pan when it is scorching, plunge the shrimp into the oil.
8. Pan fry them for 3 to 4 mins up until they turn rich and crisp brown.
10. Serve sizzling with mint and coriander dip.
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