Deep Fried Shrimp With Vegetables Uncle Bills Version Of Food

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.

UNCLE BILL'S JUMBO DEEP FRIED PRAWNS (SHRIMP)

Steps:

• Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
• Cut slit in each prawn about 1/4 inch deep.
• In a mixing bowl, whisk together eggs and milk until frothy.
• In a plastic bag, add flour and pepper and shake well to blend.
• In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
• Dip prepared prawns individually into the egg mixture to coat well.
• Drop each prawn into the flour mixture and shake to coat well.
• Dip the prawns again in the egg mixture, turn to coat well.
• Drop each prawn into the Panko crumb mixture and shake until well coated.
• Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
• In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F.
• Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
• Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
• Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.

DEEP-FRIED COCONUT SHRIMP

Steps:

• NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
• In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
• Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
• Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
• Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
• Repeat with all remaining shrimp.
• Place onto a parchment-lined baking sheet.
• Refrigerate for a minimum of 5-24 hours.
• Heat oil in a deep-fryer or in a large heavy pot to 350°F.
• Fry the shrimp in batches turning once until golden brown.
• Carefully using tongs remove to a brown paper bag or paper towels to drain.

DEEP-FRIED COCONUT SHRIMP

Steps:

• Combine eggs, cayenne and seasoning salt in shallow pan.
• Place flour in another shallow pan.
• Combine breadcrumbs and coconut in third pan.
• Dredge shrimp in flour, shaking off excess.
• Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
• Heat oil in deep-fryer.
• Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
• Transfer to paper towels to drain.
• Serve immediately with sauce.
• For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
• Refrigerate until ready to use.

JAPANESE-STYLE DEEP-FRIED SHRIMP

Steps:

• Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
• Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

CRACKER BREADED DEEP-FRIED SHRIMP

Steps:

• Peel the shrimp, devein and leave the tails on .
• In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
• In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
• Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
• Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
• Holding the shrimp by the tail carefully place the shrimp into hot oil.
• Fry in batches for about 1-2 minutes or until golden brown.
• Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).