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Pickle shrimp snack
1 serving
Peel the shrimp from the shell and insides, cut along the abdominal part, without cutting to the end 2-3 mm and expand in the form of a butterfly. Beat the shrimp off with the blunt side of a knife, salt, sprinkle with pepper and leave for 20 minutes. Cut the pickles into straws or small slices. Finely chop dill. Mix the flour with the breadcrumbs. Whisk the egg with salt. Dip the shrimp in the egg, roll in a mixture of flour and crumbs and toast in vegetable oil until browned. Place the shrimp on one side on a plate, the chopped cucumbers on the other. Sprinkle all over the dill greens and serve.
Peel the shrimp from the shell and insides, cut along the abdominal part, without cutting to the end 2-3 mm and expand in the form of a butterfly. Beat the shrimp off with the blunt side of a knife, salt, sprinkle with pepper and leave for 20 minutes. Cut the pickles into straws or small slices. Finely chop dill. Mix the flour with the breadcrumbs. Whisk the egg with salt. Dip the shrimp in the egg, roll in a mixture of flour and crumbs and toast in vegetable oil until browned. Place the shrimp on one side on a plate, the chopped cucumbers on the other. Sprinkle all over the dill greens and serve.
dill - 20 g, salt to taste, wheat flour - 1 tbsp. spoon, shrimp - 300 g, breadcrumbs - 1 tbsp. spoon, salted cucumbers - 2 pcs., eggs - 1 pc., ground black pepper - 0.2 tsp, vegetable oil - 2 tbsp. spoons
