grams prawns
100 grams flour
2 eggs
1/2 tsp. salt
1/2 cup milk
oil for frying
sesame, as needed
Mix the flour and salt in a bowl, add the eggs and beat them thoroughly until you obtain a creamy batter no lumps. At that point, blend in the milk and set the batter aside for about 30 minutes. Meanwhile, remove the shells of the prawns, taking care to keep the crustaceans intact. Pass the prawns in the batter and sprinkle with sesame seeds. Heat a large quantity of oil in a large pan and, when it has reached a high temperature, fry the prawns. Drain them carefully and place them on paper towels. Arrange them in a platter and serve them while they are hot.
|
 |
 |
Prosecco Extra Dry
Valdobbiadene D.O.C.
Santa Margherita
Pale straw-yellow color with fine perlage. Intense aroma, slightly aromatic, with whiffs of rennet apples. Delicate taste sustained by pungent acidity, highly drinkable.
|
 | |
