My favorite scents and colors

My favorite scents and colors

Sunday, July 1, 2012

Shrimps in a beer batter


Flour, 250 grams
Prawns, 10 pieces
Basmati rice, 300 grams
Creme fraiche, 360 ml
5 cloves of garlic crushed
Beer, enough
Peanut oil for frying the shellfish
Finely chopped parsley
Salt, to taste
Dried cranberries, a handful.
Water for cooking rice. Remember, as much water as rice.

For the beer batter

Pour the flour and a pinch of salt in a bowl. Gradually add the beer and mix until we get a homogeneous mixture is not too thin not too thick.

In a bowl, pour the creme fraiche and garlic, stir well and let stand.

In a frying pan with high edges to boiling water for rice with a pinch of salt. Add the rice and cook until the water has dried. Remove from heat cover with lid and let stand for 10 minutes stirring occasionally.

In a wok type pan pour oil, peanut butter and bring to high heat. Now dip the prawns in beer batter and fry over high heat until they get golden brown, remove from pan with a net and let them rest an instant on kitchen paper.

The rice should be cooked and then prepare dishes like this example with garlic sauce and a handful of dried cranberries.

1 comment:

  1. Scrumptious! I love the use of beer in this recipe.