Fried Shrimp Rolls
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Egg1.5 cups
Milk1 tsp
Paprika1.5 cups
All-Purpose Flour1.5 cups
Breadcrumbs (preferably fresh)3 cup
Mayonnaise1 cup
Dill Pickle (chopped)2 tbsps
KetchupDirections:
1
Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh
2
Whisk the eggs, milk, paprika and 1 teaspoon salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour
3
Put the flour in a shallow bowl and season with pepper
4
Put the breadcrumbs in another shallow bowl
5
Remove the shrimp from the egg mixture and dredge in the seasoned flour
6
Dip the shrimp in the egg mixture again, then roll in the breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry
7
Combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions and parsley in a small bowl
8
Cover and refrigerate until ready to serve
9
Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F
10
Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes
11
Remove the shrimp with a slotted spoon and drain on paper towels; season with salt
12
Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp
13
Serve with lemon wedges
14
Photograph by Kana Okada