It is probably hard to find an appetizer that would suit beer better than seafood. Of course, you can not philosophize slyly and confine yourself to a purchased ram, dried squid or octopuses. But if you make a little effort, you can please your friends with a wonderful dish - fried shrimp. Making them really easy! The main thing is to know some secrets. A few simple recipes will help to understand all the intricacies of the process, and your own imagination will tell you how to fry shrimp so that everyone likes it.
How to choose a shrimp?
On the packaging you can find 2 mysterious numbers, for example, 60 \ 90 or 40 \ 60, or some other. What does this indicator mean? Do not be mistaken that "the more the better." These numbers are just a caliber, that is, the approximate number of shrimp per kilogram. And the more of them there, the smaller their size. But if for a cocktail salad, sushi, a festive dish of shrimp and rice with sauce, other gourmet dishes, it is preferable to choose larger shrimps, then a trifle is quite suitable for beer (90 \ 120). The remaining selection rules are the same as for any other seafood: natural color (pink), no unpleasant odors, carcass integrity. Another nuance is glazing. Glaze is, of course, not glaze, but an ice crust. It is needed not at all in order to “slop” the excess money from the buyer, but to preserve the juice and taste inside the shrimp. That is, icing is just a way to freeze, and you should not be afraid of it. But before frying, shrimp need to be rid of ice shells.
How to cook shrimp in a pan with spices
Before frying, the shrimp does not have to be cleaned. This dish is eaten with your hands, tearing off your head and taking off the shell immediately before use. Shrimps need to be warmed up a little in a double boiler. In its absence, it is enough to scald them with boiling water.
While the shrimp are drying, prepare the frying oil. Pour vegetable oil into the wok, with a depth of about 1.5-2 cm. Add 3 slices of chopped garlic, a slice of ginger (diced), about half a teaspoon of paprika, red pepper (on the tip of a knife), bay leaf and a couple of cloves, 2- 3 dry branches of dill, caraway seeds. We fry and wait for the ginger and garlic to gilt. Now you need to catch everything that is possible (except for small spices). We load the shrimp and leave it to simmer for 15-20 minutes, so that all the moisture evaporates, and they begin to fry. Often stirring is not necessary. We spread it on a large dish, pour with soy sauce (literally a couple of spoons is enough). Halve the lemon, generously sprinkle with juice. We try on salt and, if necessary, add salt.
How to fry shrimp, peeled from shells and heads
This option is for gourmets. Cooking a little longer, but easier to eat. Before cooking, both glazed and freshly frozen shrimps need to be blanched in boiling water. It’s easy to clean them: first you need to tear off your head, pulling out the entrails with it, then remove the carapace with its legs, pulling the tail. Dip the carcasses into boiling aromatic oil and allow to brown. Sprinkle with fresh dill and serve with salt before serving.