EBI Furai (Cameroon includes Japan style crumb)

Seafood

Ingredients (for 4 servings)

・ 8 shrimp
・ 1 egg
・Tepung
・Remah bread
・Garam & pepper
・Vegetable oil for cooking
• 1 lemon

Make the chopped vegetables
・ 2 cauliflower/broccoli

Tartar sauce to make
1/3 cup mayonnaise (60 g) •
・ 1 boiled eggs sliced thin thin
• Thinly slice onions 3 tbsp
・Garam and pepper to taste

The preparation of the

Cutting you sliced thin thinly banded - about 1 mm wide chain of cauliflower. Soak a cauliflower already cut in cold water about 5 minutes and then drain them, with a sieve.
Ingredients for the sauce tartare.
Wither and shrimp, but leaves the skin Buntutnya and stick a little in the aftermath. Discard the existing blood vessels along the coasts of the shrimp to and create then small strips under his belly, away from each other at a distance of 1 cm. Then, fold the Udangnya backwards. This ensures that Udangnya remains straight. Shrimp, which will look just big and ugly.
Drain the shrimp and sprinkle with salt and pepper. Then crumb coat lightly with beaten eggs, flour and bread.
Heat the oil in a saucepan or skillet with a temperature of 170° F. place shrimp, hot coated in bread crumbs and FRY in oil over medium heat for about 2 minutes, until it is golden brown color Udangnya was. 4 shrimp, saute the shrimp in 2 groups, the Federal Republic of Yugoslavia. Not all at once, fry the prawns otherwise the oil is too cold, so slowly to create a layer of bread crumbs.
Stack the slices of cauliflower on plate and Baringkan of Cameroon. Serve the shrimp with lemon and tartar sauce.

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Ditulis oleh Unknown pada tanggal Friday, August 12, 2016