Prawn fritters with sweet and sour sauce
Instructions
Sift the flour into a bowl, diluitela with white wine, add two tablespoons of olive oil and stir to dissolve any lumps, then sealed the bowl with plastic wrap and let rest the batter for an hour.
Quickly wash the prawns and various privatel the head and sgusciateli after an incision with scissors around the back.
For a final presentation better, leave anyway attacked the codina and, once they are all ready, tamponateli with kitchen paper.
Whip the egg whites and mix it gently to the batter with a movement from top to bottom.
Put on the heat the Pan half full with oil and flour very lightly scampi, shake to drop any excess flour.
When the oil is hot (170 degrees) switch scampi in the batter holding them between two fingers to the codina, so that it remains clean.
Throw in the Pan and let them FRY for 4-5 minutes, turning once.
When they are uniformly Golden, drain, then toss them on a double sheet of kitchen paper and serve hot, dusted with salt, accompanying them with warm sweet and sour sauce
Ingredients and dosing for 8 persons
- 2000 g of 45 g of prawns each
- 250 g of flour
- 20 cl of dry white wine
- 2 tablespoons of olive oil
- 1 egg whites
- Salt
- For frying:
- Frying oil
- For flour:
- 1 handful of flour