Crispy prawns in yoghurt sauce.

yogurt sauce:
-150 Grams of unsweetened yogurt
-10gr Lemon juice
-10gr Dill
-10gr Garlic
-svezhemoloty white pepper to taste
-hydrochloric taste

batter for the shrimp:
-50gr Flour
-20gr Potato starch
-60gr Cold water
-10gr Vegetable oil

crispy shrimp:
-Fittings-10 units shrimps
-hydrochloric taste
-priprava schichimi to taste (I have a pinch of cayenne pepper)
-starch potato taste
-1000gr Vegetable oil for frying

1.Yogurt sauce. Finely chop the dill and garlic. Combine yogurt, garlic, dill and lemon juice. Season to taste with freshly ground white pepper and salt.

2.BATTER. Connect the flour with potato starch, mix with cold water and vegetable oil.

3.Crispy shrimp. Shrimp clear of the shell, leaving the last phalanx near the tail.
Remove the intestinal vein, rinse under running water and pat dry with paper towel. Sprinkle shrimp with salt and season with cayenne pepper and potato starch, and then mix.
Heat the oil for deep-frying to t = 180 ° C. Dip shrimp in batter and fry in oil until golden brown.
Prepared shrimp lay on a paper towel.

Serving. Yogurt sauce to pour shots. Shrimp Pierce skewer and dip in a shot yogutrovym sauce.

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