This Christmas Eve cook this dish and I want to share it because it is a good idea to prepare at the New Years dinner, or on any occasion to celebrate a meeting. We could call our dish as in Brazil: Camarão à Palito or prawns to the Milanese or in the French refining: Crevettes Panées, but ours we will call it in Creole: Appanados prawns!
| 🚻 10 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make appanados prawns: |
| 1 kilogram of flat prawns 3 units of eggs 1 cup of flour (140 grams) 1 cup of breadcrumbs 300 cubic centimeters of oil 1 handful of salt 1 pinch of pepper pepper |
| Additional characteristics: medium cost, fried |
Ingredients to make appanados prawns:
1. I bought them directly peeled and clean, at $ (Argentines) 130 per kilo (about 10 dollars), and to that extent between 30 and 40 (depending on their size), which allows us a warm, abundant input, surrender , and with its gourmet touch. After defrosting them I rinsed them correctly in cold water and placed them in a strainer like pastes. From there wet (but not dripping) I placed them on a deep plate and sprinkled them with a little fine salt and just a touch of black pepper, and stirred them well by clean hand.
2. On another deep dish (I put them in a step step by step according to the preparation) a plate of flour goes. I put four prawns per station. †Taking advantage of the moisture of the crustacean, it is flour and back. The next deep dish goes with three eggs, which beats them well with a fork and I only add some fine salt. Once the seafood is with the flour, I immersed them in the yellow element and again back and forth so that it is well embedded.
3. The next deep dish is filled with breadcrumbs. Again, back and forth, but here we hit him so that the rebozing is absolutely linked to the prawn as a uniform element, but without hitting slapping like a milanese of a loin ball since our seafood is docile and if we do not treat it well , it can be broken. In the next step we accommodate them on another dish (or source) and if we have time we send it to rest in the refrigerator, which will allow us to win in consistency.
4. Then we fry in very hot oil. We do it in batches, ensuring that the oil covers the preparation well. Cooking is fast (no more than 3 minutes) until golden brown – not burned – which will allow a crispy state on the outside, and inside with that delicacy somewhat ‘soft’ own shrimp. When we take it out of the oil, we let it drain, and put it on a plate with cooking – up and down – so that it absorbs well what was left of oil and served well sequitos. Once we remove the paper napkins we click them one by one with wooden squads (if they are long) and we place it. I used an ideal wood table for a mince.
5. Finally, I served the appanados prawns by placing three small containers with sauces on one of the tips. I used a chiminase (the mayonnaise mixed some Chimichurri, achieving flavor but without pique, while the mayonnaise gives it consistency); golf sauce; and César sauce. But you can also suggest other dressings such as tartar sauce, common mayonnaise, some cheese, or soybean sauce.
