Deep Fried Shrimp Eggless Batter Food

DEEP FRIED SHRIMP

Steps:

• 1. Mix the batter ingredients with enough water to make a good batter. I didn't make mine too thick. Dredge the shrimp through the batter and drop into hot oil 6-8 at a time. they cook fast so be prepared with a slotted spoon to remove them with. Continue until all are cooked.

DEEP-FRIED SHRIMP WITHOUT BATTER

Steps:

• 1. Shell and devein shrimp. Sprinkle with sherry and salt and toss. Let stand 10 to 15 minutes, tossing occasionally. Then drain. 2. Meanwhile heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink, and drain on paper toweling. 3. Combine soy sauce and remaining salt with 2 tablespoons of the hot oil. Blend well; pour over shrimp and serve at once. NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

BATTER-FRIED SHRIMP

Steps:

• Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
• In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.

CLASSIC RESTAURANT-STYLE FRIED SHRIMP

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
• Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
• Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
• Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
• Allow shrimp to drain on a rack or paper towels before serving
• Serve with Cocktail and tartar sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.
• Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.

BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees.
• Combine 1/2 cup oil and egg; beat well.
• Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat.
• Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
• Remove with slotted spoon; drain on paper towel.
• Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

THE BEST ALL PURPOSE DEEP FRY BATTER

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

DEEP-FRIED SHRIMP: EGGLESS BATTER

Steps:

• 1. Combine flour, water, salt and pepper. Beat with a fork until smooth. 2. Then blend in baking powder. VARIATION: * In step 1, add 2 tablespoons cornstarch and 1 tablespoon each of soy sauce and sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.