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«Butterlfy» Shrimps

0

15 min

«Butterlfy» Shrimps

«Butterlfy» Shrimps Photo 1

Time

15 min

Serving

2 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

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!

Ingredients

  • 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)

Metric Conversion

Stages of cooking

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  1. 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.

    «Butterlfy» Shrimps Photo 2
  2. Defreeze the shrimps and peel them. Remove the heads and leave the tails only.  

    «Butterlfy» Shrimps Photo 3
  3. 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.

    «Butterlfy» Shrimps Photo 4
  4. 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.

    «Butterlfy» Shrimps Photo 5
  5. 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.

    «Butterlfy» Shrimps Photo 6
  6. Put the fried shrimps on the paper towels and serve with hot orange sauce! Enjoy!

    «Butterlfy» Shrimps Photo 7

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.

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