Prawn Mayonnaise

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Prawn Mayonnaise Empty Prawn Mayonnaise

Post  Princess_Louis on Wed Apr 20, 2011 2:18 pm

The secret lies in mayonnaise sauce with a slightly sour taste sweet and are not easily melted when stirred with fried shrimp.


500 g fresh jerbung large shrimp, peeled
1 pc Block Maggi Chicken Flavor, Squeeze
75 g cornflour
1 tablespoon beaten egg
sliced ​​almonds
coriander leaves

Sauce, mix well:
500 g bottled mayonnaise
½ lemon, take the water
4 tablespoons NESTLE Milkmaid Full Cream
30 g gelatine powder, dissolve it with warm water until it is clear

Cut back the shrimp, rinse under running water until clean. Drain to dry.
Toss shrimp with Maggi until blended. Add eggs, stirring until blended. Leave for 30 minutes.

Dip each shrimp in flour and stir until blended terlumuri starch.
Heat oil in a skillet much. Shrimp fried until crispy. Remove and drain.
Toss shrimp with sauce until blended. Place on serving plates. Sprinkle with almonds, sesame, salmon eggs. Garnish with coriander leaves.

Gelatine is available in the supermarket or grocery store cake in the form of powder and sheets. Both types can be used.
Toss shrimp in hot conditions with the sauce until melted and sauce blanketing layer of flour on fried shrimp

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