History of the «Butterfly» Shrimps:
The origin of Butterfly Shrimp isn't clear, but it's believed to have originated in Asia. The technique of butterflying shrimps, which means to split the back of the shrimp and flatten them out, is said to have come from Japan, where it's called "ebifurai" or "tempura prawns."
Tips and Tricks for «Butterfly» Shrimps Recipe:
- Use fresh shrimps or defrost frozen shrimps before cooking.
- Don't overcook the shrimps, they should be fried just until they become golden in color.
- To prevent the sesame from soaking into the egg white mixture, add it gradually.
- You can also add other desired herbs or spices to the egg white mixture to enhance the flavor.
Tips for presenting the dish:
- Serve the Butterfly Shrimps with the orange sauce on a separate dish or in a small bowl to allow your guests to decide how much sauce they want to use.
- To make the dish look more appealing, serve it with a garnish of sliced lemon and orange or fresh herbs such as parsley or cilantro.
- For a fancier presentation, serve the Butterfly Shrimps on a bed of lettuce or rice noodles.