Description
Insanely delicious combination of fried in beer batter shrimp and great sauce. The sauce tastes more like a soft mustard than fruit Duo, although mustard, as such, there is very little. The taste extraordinary. Try it, you won't regret it!
Ingredients
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Shrimp
1 kg
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Kiwi
4 piece
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Dill
-
Mustard
1 tsp
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Mango
0.5 piece
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Cheese curd
125 g
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Flour
5 Tbsp
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Beer
100 ml
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Olive oil
-
Egg white
2 piece
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Salt
-
Black pepper
Cooking
Photo set of products for the first phase. King prawns (I have 30*50), kiwi (choose sour, slightly not ripe), dill, French mustard (it's soft and not bitter unlike the Russian), salt and pepper.
Okicem from shrimp head and shell, leaving a "tail", will be comfortable to hold, and looks better. Make a small incision along the ridge and remove the intestinal "wreath".
All... the most dreary and unpleasant procedure is over. Peeled shrimp. Set them aside and prepare the marinade.
Kiwi and dill blend. Add 1/2 tsp French mustard, salt and pepper. Mix well.
Mix with the prawns and leave to marinate for 30 minutes.
Meanwhile, prepare the sauce: mango, kiwi, dill, cream cheese, French mustard, salt and pepper.
Fruit and dill Porirua, a good mix. Be sure to remove the trial... then there's a light fruity flavor and unmatched tenderness. Soon, these flavors will go to another person...
Add cheese, mustard... salt-pepper to taste (don't add, itself is very bright taste)
Thoroughly mix and leave to "go away" for half an hour. Remove the sample... the Sauce has acquired a bitterness, though just mustard 1/2 tsp.... unusual and wildest delicious... this "game" fruit and dill in the combination. Fruity almost "disappear", being replaced by unusual and unlike anything.
Quickly prepare a beer batter. Set of products in the photo.
Proteins whisk in cool foam with a pinch of salt.
In beer with olive oil gradually add the sifted flour.
Then whites..
And gently (without breaking the structure of proteins) and mix up until smooth.
Heat oil in a skillet or in a deep fryer, so much that the shrimp be free "drowned". The fire is slightly above average, if you don't want too "Golden" crust, just like me... a little more if you like "pozazharistee".
Holding the tail, dip prawns in the batter. And send in the frying ~ 1 min. on each side.
Spread on a napkin to stack the excess fat.
The remnants of fry batter, also deep-fried - is as a wonderful side dish. Also on the side is well served with fried bananas (of course, slightly not ripe) and fries.
Serve on a platter. In the center put a container of sauce, and the edges to put the side dish. To serve cold!
BON APPETIT!
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