Prawns & vegetables in a dough coat

Name: Prawns & vegetables in a dough coat
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8–12 peeled raw shrimps (fresh or frozen; approx. 150 g); 75 g Flour; 75 g Cornstarch; 1 coated Tsp Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small bunch of radishes; 1 TABLESPOON Vinegar; 3 TSP Oil; 100 g small mushrooms; 250 g Broccoli; 1-2 TABLESPOONS Lime juice; 4 TABLESPOONS Soy sauce; 1 l sunflower oil or; 1 kg Vegetable fat for frying

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8–12 peeled raw shrimps (fresh or frozen; approx. 150 g)
75 g Flour
75 g Cornstarch
1 coated Tsp Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small bunch of radishes
1 TABLESPOON Vinegar
3 TSP Oil
100 g small mushrooms
250 g Broccoli
1-2 TABLESPOONS Lime juice
4 TABLESPOONS Soy sauce
1 l sunflower oil or
1 kg Vegetable fat for frying

Directions

1
Defrost frozen shrimp. Mix flour, starch and baking powder. Mix with 175 ml cold water. Salt.
2
Clean, wash and finely chop the radishes. Whip vinegar, salt, pepper, some sugar and 2 teaspoons of oil. Fold in the radishes.
3
Clean and wash the mushrooms and broccoli. Cut broccoli into florets. Wash the prawns. Dab everything dry well. Mix lime juice, soy sauce and 1 tsp. oil.
4
Heat approx. 1 l oil in a high pot. Pull vegetables and prawns through the dough. Fry in hot oil in portions for 3-4 minutes until golden brown. Lift out and drain on kitchen paper. Serve with salad and soy sauce.