Tsuji-chan Nell Time required : 30minutes
エビフライ｜Party Kitchen - パーティーキッチンさんのレシピ書き起こしお気に入りに追加
- headless shrimp : 8 tails
- (A) salt : 1/4 teaspoon
- (A) Katakuriko : 1 tablespoon
- (B) salt : a little
- (B) white pepper : a little
- cake flour : 2 tablespoons
- beaten egg : 1 piece
- パン粉 : 適量
- 揚げ油 : 適量
- Egg (for tartar sauce) : 2個
- 玉ねぎ : 1/4個
- ピクルス : 2～3本
- パセリ : 適量
- (C) mayonnaise : 大さじ5
- (C) Lemon juice : 小さじ2
- (C) salt : 少々
- (C) white pepper : 少々
- キャベツ : お好みで
- トマト : お好みで
- レモン : お好みで
wash the shrimp
Peel the prawns, devein them with a bamboo skewer and put them in a bowl.
Add (A) and a little water, and rub and wash.
Rinse with running water and wipe dry with kitchen paper.
Prepare the shrimp
Cut off the tip of the shrimp tail to expose the insides, make several cuts in the belly and stretch it out straight until it makes a sound.
Arrange them on a tray, season with (B), and let stand for 15 minutes.
make tartar sauce
Chop the onions, parsley and pickles.
Boil eggs (for tartar sauce) for 9 minutes and mash them with a fork.
Mix the cut vegetables, boiled egg, and (C) together.
put on clothes
Mix beaten egg with 1 tablespoon of cake flour (not listed).
Sprinkle the shrimp with soft flour, dip in the egg mixture, and cover with bread crumbs.
Fry 4 in oil heated to 180℃.
When it turns golden brown, take it out and drain the oil.
・If the shrimp remains dirty, it will smell bad, so wash it thoroughly.
・If you make a cut in the belly and straighten it, you will hear the sound of the muscle being cut. This will prevent them from curling up when frying.
・You can change the amount of pickles and parsley in the tartar sauce to your liking.
・Raw bread crumbs are recommended.
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