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shrimp eggs milk all-purpose black pepper breadcrumbs dill weed seasoning salt garlic powder beau monde seasoning canola oil lemon tartar sauce
Viewed: 79 - Published at: 2 years agoIngredients
- 4 jumbo tiger shrimp (4 - 6 ounces each)
- 2 large eggs
- 2 tablespoons whole milk, homogenized
- 1/2 cup all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs or 3/4 cup crushed soda cracker
- 1 1/2 teaspoons dried dill weed
- 1/2 teaspoon seasoning salt or 1/2 teaspoon coarse sea salt
- 3/4 teaspoon granulated garlic powder
- 1/2 teaspoon beau monde seasoning (optional)
- 2 cups canola oil (for deep frying)
- 1 large lemon, cut into wedges
- 1/4 cup tartar sauce, if desired
Method
- 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.
