Shrimp frit­ters

Cuisine | a&d - - Cheese Cuisine -

Serves 4

Prep time: 15 min Rest time: 2h30

Cook­ing time: 15 min

3 sprigs of stone leek

1 sprig of pars­ley

1 gar­lic clove

1 shal­lot 1/4 of an An­tilles pep­per

500 g of raw shrimp tails

200 g of flour 20 cl of wa­ter

1/2 bag of bak­ing pow­der

1 l of fry­ing oil

Salt, pep­per

• Finely chop the herbs, gar­lic, shal­lot and the pep­per. Set aside.

• Peel the shrimp tails and set them aside.

• Grab a salad bowl and toss in the flour, wa­ter, herbs, pep­per, gar­lic and shal­lot. Add salt and pep­per, then mix ev­ery­thing into a smooth paste. Re­frig­er­ate for 2 hours.

• In­cor­po­rate the bak­ing pow­der and the whole shrimp. Stir well and re­frig­er­ate for another 30 min­utes be­fore fry­ing.

• Heat up the oil. Once done, grab a small spoon and use it to pick up a shrimp cov­ered in the mix­ture and fry it. Once the frit­ters are nice and golden, lay them out on pa­per tow­els. Serve and en­joy.

Ba­bette’s tip:

Note that the frit­ters can­not be re­heated! As such, I ad­vise you to serve them right af­ter they’ve been cooked.

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