With the recent olympics, I remembered the good times full of good moments I had spent in England, when I worked summers in a super hotel on the Dorset coast. The chef was preparing for lunch, these large shrimp or prawns crumbed in the form of coated prawns called shrimp scampi. They were very, very good and as a result, I’ve been wanting to try it out myself. The result is rather nice.
Per person Save Print Ingredients
- 3 large prawns (40-60) per person
- 1 tablespoon of cornflour
- 1 tablespoon of potato starch
- 2 tablespoon of bread crumbs
- 1 egg
- 1 tablespoon of milk
- Salt and pepper
- Sunflower oil
- 2 cloves of garlic
- Remove the head of the shrimp and peeled, leaving the small end of the tail. Wipe them on a paper towel.
- In a small bowl, mix the cornstarch and potato starch and roll up the tails of shrimp in it. Book. If you do not have cornflour and/or potato starch, you can use flour.
- Beat the whole egg in a bowl with the milk and salt, add pepper. Dip the shrimp tails enfarinées.
- Then roll the shrimp coated with a film of egg on a plate of breadcrumbs, pressing well and set aside.
- Put the oil in a saucepan and add the garlic cut into small slices. Cook until garlic is golden and remove from oil. It is ready.
- Fry the shrimp in the oil for 2 to 4 minutes, until the breading of the shrimp is golden brown.
- Dry the shrimp on paper towels.
Serve either as an aperitif or as a starter, with tomato sauce smoky and spicy.