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shrimp eggs milk paprika kosher salt flour freshly ground pepper breadcrumbs mayonnaise dill pickle ketchup horseradish scallions parsley kaiser rolls lemon wedges
Viewed: 46 - Published at: 9 years agoIngredients
- 1 pound extra-large shrimp (16 to 20), peeled and deveined
- 3 large eggs
- 1 1/2 cups milk
- 1 teaspoon paprika
- Kosher salt
- 1 1/2 cups all-purpose flour
- Freshly ground pepper
- 1 1/2 cups breadcrumbs (preferably fresh)
- 3/4 cup mayonnaise
- 1/4 cup chopped dill pickle
- 2 tablespoons ketchup
- 1 tablespoon horseradish, drained and rinsed 1 teaspoon Worcestershire sauce
- 4 scallions, finely chopped
- 1 tablespoon minced fresh parsley Peanut or vegetable oil, for frying
- 4 Portuguese or kaiser rolls, split open
- Shredded iceberg lettuce, for topping
- Lemon wedges, for serving
Method
- Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh.
- Whisk the eggs, milk, paprika and 1 teaspoon salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour.
- Put the flour in a shallow bowl and season with pepper.
- Put the breadcrumbs in another shallow bowl.
- Remove the shrimp from the egg mixture and dredge in the seasoned flour.
- Dip the shrimp in the egg mixture again, then roll in the breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry.
- Combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions and parsley in a small bowl.
- Cover and refrigerate until ready to serve.
- Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes.
- Remove the shrimp with a slotted spoon and drain on paper towels; season with salt.
- Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp.
- Serve with lemon wedges.
- Photograph by Kana Okada
