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Friday, June 24, 2016

fried shrimp with lemon aioli

How to make fried shrimp with lemon aioli recipe - Japanese panko breadcrumbs give these shrimp a real crunch. Day-old breadcrumbs work well, too.


PREP TIME 10 mins, COOK TIME 12–16 mins

2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
24 shrimp, peeled and deveined

For the lemon aïoli:
1⁄2 cup mayonnaise
juice of 1⁄2 lemon
3 scallions, chopped
2 garlic cloves, crushed
salt and freshly ground
black pepper

1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375°F (190°C).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix the flour, paprika, cayenne pepper, salt, and breadcrumbs.

3 Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly. Fry the shrimp in batches of 6 for 3–4 minutes each, or until golden brown.

4 For the aïoli, whisk the mayonnaise, lemon juice, onions, and garlic in a small bowl and season to taste. Serve with the shrimp.

When deep-frying, make sure you do not overcrowd the pan as the shrimp will not brown well.

fried shrimp with lemon aioli recipe
fried shrimp with lemon aioli
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