Prawns in crispy batter

Name: Prawns in crispy batter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 32 raw shrimps (à approx. 25 g; without head, with shell; fresh or frozen); 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 (100 g; refrigerated shelf; e.g. from Aunt Fanny) Strudel dough sheets Filo or Yufka dough; 50 g Butter; 2–3 Garlic cloves; 250 g Salad mayonnaise (50 % fat); 400 g Schmand; 7-10 Tbsp Basil; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

32 raw shrimps (à approx. 25 g; without head, with shell; fresh or frozen)
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 (100 g; refrigerated shelf; e.g. from Aunt Fanny) Strudel dough sheets Filo or Yufka dough
50 g Butter
2–3 Garlic cloves
250 g Salad mayonnaise (50 % fat)
400 g Schmand
7-10 Tbsp Basil
baking paper

Directions

1
Defrost the frozen shrimps. Peel prawns, except for the tail fin, and remove the dark intestine. Wash shrimps, dab dry. Heat 2-3 portions of oil in a large frying pan and fry the prawns in it for about 2 minutes, turning them over.
2
Season with salt, pepper and paprika, take out. Let it cool down a little.
3
Let the filo pastry rest at room temperature for about 10 minutes. Melt butter. Line a baking tray with baking paper. Cut dough sheets lengthwise into 8 equally wide strips. Brush with butter.
4
Carefully wrap 1 strip of dough around each shrimp (sticks a little to your fingers). Bake on the baking tray in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 12 minutes until golden brown.
5
Peel the garlic and press through. Mix with mayonnaise and sour cream. Season to taste with salt and pepper. Serve prawns warm or cold. Garnish with basil and add dip. Asian sauce also goes well with it.