This is scampi in a basket, but with a little bit of a twist. I add a little rosemary to the breadcrumbs – it works very well with shrimp. You can breadcrumb chicken or any little piece of fish: sole, monkfish, shrimp, whatever you like.
Method
1. Heat the oil in a deep frying pan until hot (approx. 160°C if you have a frying thermometer).
2. Mix the Knorr Vegetable Stock Granules, rosemary and breadcrumbs together and place on a plate. Place flour on another plate
3. To make the egg wash, take a bowl and beat the eggs with a fork, making sure it’s well broken down and mixed together.
4. Dust the shrimps in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and finally into the breadcrumbs (just a light dusting). Now place them on a plate until you’re ready to cook.
5. Once all your shrimps are ready, add them to the hot oil and cook for about 20-30 seconds, turning constantly until golden brown. (I turn the gas off for the last 15 seconds.)
6. Remove the shrimps and place on kitchen paper to drain off excess oil.
7. Serve in a bowl (or a basket if you prefer). Garnish with lemon wedges and maybe some fresh herbs fried for a few seconds in the oil.
N.B. Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of becoming splattered with oil.
