Butterfly Shrimp
6 servings
40 minutes
Butterfly shrimp is an exquisite dish of Japanese cuisine that captivates with its crispy crust and the tenderness of seafood. This cooking method is believed to have originated in Japanese restaurants where special attention is paid to aesthetics and flavor balance. Fresh royal shrimp, halved and marinated in soy sauce and sherry, acquire a subtle aroma. Then coated in egg and breadcrumbs, they turn into golden crispy pieces that melt in the mouth. The dish is served with cilantro, lemon, and balsamic vinegar, enhancing its delicate flavor notes with freshness. Perfect as an appetizer or main course, butterfly shrimp is a true gastronomic delight that impresses with its refined taste and texture.
1
Remove the shells from the shrimp, leaving the tails. Cut the shrimp lengthwise in half, removing the digestive tract from the back.
2
Marinate for half an hour in a mixture of soy sauce, a pinch of salt, a pinch of pepper, sherry, and corn flour.
- Soy sauce: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sherry: 50 ml
- Corn flour: 4 tablespoons
3
Heat vegetable oil in a wok pan until boiling.
- Vegetable oil: 500 ml
4
Whisk the eggs. Dip half of the shrimp first in the beaten eggs, then in breadcrumbs, and fry in hot oil until the crumbs on the shrimp are covered with a brown crust.
- Chicken egg: 4 pieces
- Breadcrumbs: 10 tablespoons
5
Pat dry the cooked shrimp on a paper towel.
6
They can be served without any complications. Or with balsamic vinegar, cilantro leaves, and lemon juice.