Fried King Prawns XXL
2 servings
15 minutes
Fried prawns cooked this way are very juicy and flavorful. Despite the fact that this is not only an appetizer, but also a full-fledged dish, it is prepared quite simply and quickly. Since ginger and garlic saturate the oil with their aroma and are then removed, the taste of the prawns is not interrupted by harsh seasonings, it remains marine and tender, at the same time quite piquant. The prawns are ideally combined with dry white wine (preferably Portuguese, Spanish or Italian), but also go well with light beer.
1
Thaw the shrimp at room temperature for one hour.
- King prawns: 700 g
2
Peel the garlic and ginger.
- Garlic: 3 cloves
- Ginger: 15 g
3
Crush the heads of garlic and ginger with a large knife.
- Garlic: 3 cloves
- Ginger: 15 g
4
Send ginger and garlic to a hot pan in boiling oil.
- Garlic: 3 cloves
- Ginger: 15 g
5
Wait for a golden crust to form and flip it.
6
Once the ginger and garlic are browned on both sides, remove them from the pan — they are no longer needed, their aroma has infused the oil.
7
Send the shrimp into fragrant oil and fry on high heat.
- King prawns: 700 g
8
After 2-3 minutes, stir the shrimp.
9
Mix soy sauce with lemon juice and add ground pepper.
- Soy sauce: 4 tablespoons
- Lemon: 4 pieces
- Chili pepper: 1 teaspoon
10
Add the resulting sauce to the shrimp, mix, and reduce the heat to low.
- Soy sauce: 4 tablespoons
- Lemon: 4 pieces
- Chili pepper: 1 teaspoon
11
Sprinkle the shrimp with Provençal herbs and cover with a lid.
- Herbes de Provence: 1 teaspoon
12
Stir after 2-3 minutes and remove from heat.
