Deep-fried shrimp

Shrimps for this dish are best suited to large or medium-sized. If frozen seafood is used, then they must first be thawed at room temperature and drain the excess water. Wash the shrimp themselves with cold water and dry on a paper towel. Then cut up the shrimp, remove the heads and pull the tail to pull the carcass out of the shell. Part of the shell can be left on the tail for convenience. You should also remove the intestinal vein - it is easily reached with your fingers.

Place the shrimp on a large dish and sprinkle with sea salt to taste.

Next, prepare all the necessary products for deep frying. Pour flour into the first bowl. In the second bowl, mix the chicken egg and unsweetened yogurt without additives (you can replace it with sour cream or milk) until a homogeneous consistency. In the third bowl, pour the breadcrumbs.

Prepare a deep frying pan with a thick bottom. Pour vegetable oil into it so that it fills the pan at least 1/3. Put the pan on the stove and heat to the desired temperature. The readiness of the oil for frying can be checked by throwing bread crumbs into it. If the butter sizzles and the crumbs turn brown, then you can start frying shrimp.

For greater convenience, place all four dishes (one with shrimp and three with breading) in close proximity to the stove. First, the shrimp must be dipped in flour, then transferred to the egg mixture and finally rolled in a bowl with breadcrumbs, covering with as thick a layer as possible.

Then gently lower the shrimp into the hot oil and fry it until a beautiful golden color on both sides. The whole process happens very quickly, and so that the oil does not burn out in vain, it is best to fry several shrimps at the same time.

Place the fried shrimp on a pre-prepared paper towel to absorb excess fat.

Deep-fried shrimp is best served hot or warm with some sauce or sprinkled with lemon.

Bon appetit!