Caribbean Sea Snail Submersible Donuts tartar sauce

Caribbean Sea Snail Donuts with Tartar Submersible Sauce – A detailed recipe for cooking. Share with friends: Time: 29 minutes Difficulty: medium Servings: 5 (4 donuts per each) Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr peeled and sliced ​​sea snails
• 2 limes
• Deep-frying oil
• 1.5 tbsp. premium wheat flour
• 1.5 tbsp. l baking powder
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 3 eggs of category CO divided into proteins and yolks
• 1/2 tbsp. milk
• 1/2 tbsp. chopped onions
• Creole Spice Mix
• 1 serving of tartar sauce with cilantro (see recipe below)

Creole Spice Blend (also known as Bayou Blast):

• 2.5 tbsp. l paprika
• 2 tbsp. l salt
• 2 tbsp. l garlic powder
• 1 tbsp. l black pepper
• 1 tbsp. l onion powder
• 1 tbsp. l cayenne pepper
• 1 tbsp. l dried oregano
• 1 tbsp. l dried thyme

Seafood tartare sauce:

• Hard Boiled Yolk
• 1 tbsp. l Dijon mustard
• 1 tbsp chopped garlic
• 2 tbsp. l fresh lime juice
• 1 tbsp chopped cilantro leaves
• 2 tbsp. l chopped red onions
• 1 tbsp. vegetable oil
• Salt
• Spicy sauce

Recipes with similar ingredients: premium flour, eggs, milk, ground cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme, Dijon mustard, lime juice, onion onions, spicy sauce, cilantro, tartar sauce, sea snail

Recipe preparation:

1. Put slices of snail meat in a mold (not metal) and pour 1 lime juice. Let stand for 10 minutes, then drain the juice and chop finely.
2. Combine flour, baking powder, salt and cayenne pepper. Shuffle. In a separate bowl, mix the egg yolks, milk, snails and onions. Add dry ingredients to liquid and mix. AT in a third bowl, beat the egg whites until they are stable. Neatly mix the proteins with the snail mixture.
3. Heat the fryer with oil to 165 ° C. Spread the dough on full tablespoon in hot oil and fry, periodically stirring when the donuts float to the surface of the butter, until golden brown, approximately 4 min. Shift to paper towel plates and give before serving soak in excess oil. Sprinkle lightly with spices and serve with tartar sauce with cilantro.
4. Creole Spice Spice Mix: Mix Thoroughly all ingredients. Exit: 2/3 st. Sauce tartar with cilantro: Put egg yolk, mustard, garlic, lime juice, cilantro and red onions in a food processor and mashed for 15 sec. Without turning off combine, pour a thin stream of oil through a special hole in the lid. Season with salt and hot sauce and beat in pulse mode once or twice. Cover and let stand in refrigerator for at least an hour. Best used within 24 h. Output: 1 and 1/3 Art.