Fried Breaded Shrimp with Tartar Sauce
Wrap grass prawns in cream bun dough, deep fry, and serve with tartar sauce.
Ingredients
Creamed bread dough
120g
Deveined grass shrimp
10
Ginger slices
3 slices
Salt
a pinch
Hard-boiled egg (finely chopped)
1
Pickled cucumber (finely chopped)
50g
Capers (finely chopped)
50g
Onion (finely chopped)
50g
Fresh basil (finely chopped)
a pinch
Mayonnaise
200g
Instructions
1
Prepare dough
Follow the creamed bread making method on pages 57-60, steps 1-9, until the dough is degassed. Take 300g of dough, divide into 6 portions, roll each into a ball, cover with plastic wrap and let rest for 10 minutes.
2
Prepare shrimp
Bring a pot of water to a rolling boil, add ginger slices and salt, then add the cleaned, deveined grass shrimp. Blanch for about 5 minutes until cooked through, then remove and rinse under cold water. Remove heads, peel shells (leave tails intact) and set aside.
3
Assemble and fry
Wrap cooked shrimp in bread portions, deep fry in hot oil until golden brown on the surface, then remove and drain excess oil.
4
Make tartar sauce
Finely chop the hard-boiled egg, pickled cucumber, capers, onion, and fresh basil, mix with mayonnaise until well combined.
5
Serve
Serve the fried bread shrimp hot, dipped in the tartar sauce.
