Sunbeam FryRight 3247 - Manual (Page 24)

22
D EEP F RIED S TUFFED S HRIMP
24 jumbo shrimp
6 water chestnuts
Thin julienne Prosciutto or Westphalian ham
1 beaten egg
2 cups flour
7 cups oil
1. Shell and de-vein 10 jumbo shrimp and chop into a pulp.
Set aside.
2. Finely chop and smash the 6 water chestnuts. Set aside.
3. Shell and de-vein the 14 jumbo shrimps leaving the
tails intact,
4. Split the 14 shrimp lengthwise along the de-veined edge
but far enough to separate.
5. Spread them flat and lay along each crevice a thin julienne
of Prosciutto or Westphalian ham.
6. Spread the shrimp and chestnut mixture into the crevices
above the ham and mold it into the form of a wide beveled
edge when you partially re-close the shrimp for breading.
7. Dip the shrimp into the beaten egg, then into flour.
8. Allow to dry on a rack 15 to 20 minutes.
9. Pour 7 cups of oil into deep fryer.
10. Preheat the deep fryer to 266°F.
11. Lift the shrimp by the tails and slide them gently into the
heated oil.
12. Fry for approximately 5 minutes or until golden brown.
13. Drain on absorbent paper and serve at once.
Y IELD : 4 S ERVINGS