fried shrimp with lemon aioli
PREP TIME 10 mins, COOK TIME 12–16 mins
2 cups peanut or sunflower oil, for frying
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
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|