FRIED PRAWNS
A crisp green salad and chilled white wine are all you need to complete a light dinner.
- 16 large prawns or 20 medium shrimp
- 2 eggs
- ½ cup all-purpose flour
- Oil for frying
- 4 garlic cloves
- Salt to taste
- Lemon wedges
Instructions:
- Shell and devein prawns or shrimp, and wash under cold running water. Pat dry with paper towels.
- Beat eggs in a medium bowl. Spread flour on aluminum foil. Coat prawns or shrimp with flour, shaking off excess. Pour oil 1 inch deep in a medium skillet or saucepan.
- Heat oil until a 1-inch cube of bread turns golden brown almost immediately. Add garlic. Sauté garlic until golden, then remove with a slotted spoon.
- Dip prawns or shrimp into beaten eggs. Using slotted spoon, lower prawns or shrimps into hot oil. Sauté over medium heat until golden. Remove from skillet with slotted spoon. Drain on paper towels. Season with salt.Arrange prawns or shrimp on a warm platter. Garnish with lemon wedges. Serve hot.