Shrimp "Butterfly"

Ingredients

• sugar - 3 tbsp.
• 12 large shrimp
• vegetable oil
• a pinch of hot pepper
• a pinch of salt, black pepper and paprika
• egg (white)
• 1 st. l. starch, 1 tbsp. l. lemon juice
• 1 glass of orange juice
• 0.5 cup sesame seeds
• For sauce:
• 0.25 cups of lemon and grapefruit juice
• garlic - 2 cloves

Cooking

Step 1

1. Wash shrimp, remove heads and shells. Lay each shrimp on a cutting board, back down, make an incision along the abdomen and remove the gastric vein. 2. Turn the shrimp over and press firmly against the board. Do the same with the rest of the shrimp. 3. Pour vegetable oil into a saucepan, put on fire and bring to a boil. 4. Pour sesame seeds into a flat dish. In a large bowl, beat egg whites until light foam. Continuing to beat, add the starch, lemon juice, paprika, salt and pepper. Dip each shrimp first into the protein-starch mixture, then into the sesame seeds so that the shrimp are covered with sesame seeds on both sides. 5. Using tongs or two forks, carefully lower the shrimp in small portions into the boiling oil. Fry until golden, 2 minutes each. Lay out on paper towels. 6. Boil orange, lemon and grapefruit juice in a separate saucepan. Reduce fire. Put chopped garlic, sugar and pepper. Cook sauce over medium heat, stirring occasionally, 12 minutes. Separate the lettuce into leaves, wash, dry and cut into thin strips. Mix with sauce. Put the salad on the dish, lay the shrimp on top. Garnish with lemon and orange slices.