English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Shrimp "Butterfly"
How to cook Shrimp "Butterfly"
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Funchoza with chicken teriyaki
Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the
Strudel with sauerkraut
If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Shashlik with mayonnaise
Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash