Shrimp Nuggets

Stabroek News Sunday - - WEEK­END MAG­A­ZINE -

• 1½ tea­spoons dry all-pur­pose sea­son­ing • Salt (see notes) • Freshly ground black pepper • Minced hot pepper to taste • ¼ cup thinly sliced scal­lions (white/pur­ple and green parts) • 1 egg • Veg­etable oil


1. Mix to­gether all the in­gre­di­ents ex­cept the oil. Cover and re­frig­er­ate overnight or let rest at room tem­per­a­ture for no more than 1 hour.

2. Coat the bot­tom of a shal­low fry­ing pan with oil and place over medium heat un­til hot.

3. Work­ing in batches, add the shrimp by heaped tea­spoons and cook for 30 sec­onds on each side. Drain on pa­per tow­els and re­peat un­til all the mix­ture is used up. You may need to add a lit­tle more oil in be­tween batches.

4. Serve hot or at room tem­per­a­ture.


• Check the la­bel of your all-pur­pose sea­son­ing, if it al­ready has salt, no need to add more.

• It is im­por­tant to let the mix­ture rest so that the flavours can meld and the bread­crumbs and egg com­bine to hold the shrimp when cooked.

• If en­ter­tain­ing, make the mix­ture the night be­fore and bring up to room tem­per­a­ture be­fore cook­ing.

• Use dried bread­crumbs if you do not have fresh, how­ever, the fresh bread­crumbs make the nuggets lighter. If us­ing dried bread­crumbs, only use 1 cup and dampen with a lit­tle milk be­fore adding to the other in­gre­di­ents.

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