Shrimp and Chicken Almond Fry
Fried chicken and shrimp in a savory almond batter.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the shells and veins from the shrimp. Cut the chicken breast in half width and length wise. Remove the sinew that runs the length of the back. Dip and season all in (A).
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Form the batter by mixing together flour, the beaten egg and the almond in that order.
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Fry the shrimp and chicken in a small amount of 160-165 C (320 - 329 F) degree oil until golden. Remove excess oil with paper towels and arrange on a plate. Garnish with the baby leaf and a desired amount of ketchup.
Cooking Basics
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
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