CategoryHot dishes Fish course Shrimp Side dishes Other side dish Appetizers Seafood appetizer Snacks
Have you ever heard anything about “Butterfly” shrimps? If not, then take a look at this recipe! This seafood dish is a perfect appetizer for a festive table as well as for everyday family dinner. Try cooking it right not and you won’t regret the result!
- tiger shrimps : 12 piece (fresh or frozen)
- egg white : 1 piece (fresh)
- corn starch : 0.5 Tbsp (can be replaced by ordinary starch)
- lemon : 0.5 piece (for juice)
- orange : 2 piece (for juice)
- sesame : 25 g
- salt : 0.5 tsp
- black pepper : 1 pinch
- bell pepper : 1 tsp (milled)
- garlic : 1 clove
- sugar : 1 Tbsp
- tabasco sauce : 1 tsp (you can replace it with a pinch of red milled pepper)
Stages of cooking
Let’s start with cooking the sauce. Juice the oranges and half of the lemon, chop the garlic. Take a deep pot and boil the juice, add garlic, one tablespoon of sugar and a few drops of Tabasco sauce. If the oranges are sour, you can add more sugar. On average, the sauce should be boiled for 12 minutes, while you should stir it until it becomes dense. Take the sauce away from fire and let it cool down a bit.
Defreeze the shrimps and peel them. Remove the heads and leave the tails only.
Put each shrimp onto the cutting board and cut the abdomen. Then turn the shrimp on the back and press it to the cutting board.
Heat the oil on the frying pan. Reduce the fire to the minimum. Whip one egg white, add lemon juice, starch, sweet milled pepper, salt and Tabasco sauce.
Pour each shrimp by the egg white mixture, then dredge it with sesame. Carefully, fry each shrimp on each side for about 3 minutes until it becomes golden. Add the sesame gradually to prevent it from soaking into an egg white.
Put the fried shrimps on the paper towels and serve with hot orange sauce! Enjoy!