Spicy breaded shrimp with teff flour and white wine battered  የሚያቃጥል የተጠበሰ ሽሪምፕ

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Spicy breaded shrimp with teff flour and white wine battered  የሚያቃጥል የተጠበሰ ሽሪምፕ


1/2 cup seasoned bread crumbs

1 lemon

2/3 cup rice flour or cornstarch

1/2 cup teff flour and all-purpose flour

1/4 tsp berbere or chili powder

1/2 tsp garlic powder

1/2 teaspoon baking soda

4 ounces white wine

corn oil (any oil)

salt and pepper
Remove the sharply pointed shell from the tails, then Peel the shells and legs but leave the last sections of the shell above the tails. Pierce the back of the shrimp with a tooth stick and remove the dark vein. Put the shrimp in a bowl. Add a pinch of salt. Gently rub the shrimp with the salt then rinse them thoroughly with cold water. Place the shrimp on a paper towel and tap them to remove the excess water. Press the shrimp on their back and break each part. This process will prevent the shrimp from curling up squeeze lemon onto shrimp. In a large bowl mix teff and all-purpose flour add salt, berbere or chili powder, garlic powder, black pepper, and baking soda. add white wine. Then stir with a whisk until a smooth batter. Heat a large nonstick skillet over medium-high heat. Add oil to the pan, dip the shrimp in the batter swirl to coat and shake off the excess batter. Working one at a time and using the tail as a handle. Then into bread crumble making sure to coat both sides. Then fry in hot oil until golden brown for about 3 minutes. Don’t overcook it will be a rubbery texture. Remove the shrimp from the pan, drain on paper towels.  Serve the shrimp hot with lemon slices, shrimp sauce, and ketchup.