Ingredients
- 10 raw peeled shrimp (approx. 40 g each)
- salt, pepper
- 80 g yufka dough (approx. 2 sheets)
- 1 egg white
- 400 ml oil for deep-frying
Preparation
1. Rinse the shrimp under cold water, then pat dry with a paper towel and season.
2. Quarter the dough sheets, lay them on top of each other, then gradually cut them into strips about 1 cm wide (the dough strips dry very quickly, so they should be cut little by little and covered with a damp kitchen roll during processing).
3. Wrap each shrimp in a few strips of dough and seal the ends together with egg white.
4. Add oil to the pan and heat at highest level up to the roasting window, switch to a low level and add half of the shrimp to the pan.
5. Deep-fry until ready to flip over. Remove shrimp and allow to drain on a paper towel. Deep-fry the remaining shrimp in the same way.
Tip
- Yufka is the Turkish term for phyllo, a very thin pastry dough that is rolled out. You can accordingly use phyllo or strudel dough as a substitute. For a little variation, you can also wrap scallops in the dough strips.
This recipe has been tested and approved by AMC.
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