The recipe for the second seafood dish – shrimp, deep fried breaded crackers. With cabbage salad mixture. Nutritional value of one serving: (4 total) Calories 828, total fats 44 g., saturated fats 7 g., proteins 48 g., carbohydrates 59 g., fiber 5 g, cholesterol 508 mg., sodium 1122 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For salad:
- 300 gr white cabbage, chop
- 150 gr. carrots, grate
- 50 gr onions, cut into cubes
- 1/2 tbsp. mayonnaise
- Juice of 1 lemon, plus lemon wedges, for serving
- 2 green onion feathers, cut into ringlets
- Salt and Freshly Ground Peppers
For shrimp:
- 24 pcs. large shrimp, peel
- 350 gr salt crackers
- 1.5 tbsp. flour
- 1 tbsp. l condiments for seafood
- 4 large eggs
- Vegetable oil, for deep fat
Recipes with similar ingredients: white cabbage, carrots, mayonnaise, lemon, shrimp, crackers, flour, eggs, green onions, onions onion
Recipe preparation:
- To make a salad: Mix mayonnaise and lemon juice in a large salad bowl. Add cabbage, carrots, onions and green onion feathers, salt and pepper. Cover and put in fridge.
- Half fill a large bowl with ice water and add 1 Art. l salt. Incise each shrimp from the back, and put in water, leave for 10 minutes, so that they open.
- Meanwhile, put the salted crackers in a large polyethylene bag, and finely chop with a rolling pin, then pour into a bowl. Stir flour and seasoning for seafood in another bowl. Slightly beat eggs in a third bowl. Roll shrimp in seasoned flour, dip in eggs, then carefully roll, pressing with fingers in crushed cracker.
- Pour into a large skillet with a thick bottom vegetable oil by 2 cm. Heat the vegetable oil to 180 ° C. Fry the shrimp on each side until golden brown. To dry on a paper towel, salt as needed. Divided by servings, serve with salad, garnishing with lemon slices.
