How to fry shrimp to beer

Probably, it is difficult to find a snack that would suit beer better than seafood. Of course, one can not philosophize slyly and confine oneself to buying a barnyard, dried squid or octopus. But if you make a little effort, you can please your friends and a wonderful dish - fried shrimp. Making them is not difficult! The main thing is to know some secrets. A few simple recipes will help you understand all the subtleties of the process, and your own imagination will tell you how to fry the shrimp, so that everyone likes it.

How to choose shrimp?

On the package you can find 2 enigmatic numbers, for example, 60 \ 90 or 40 \ 60, or some other. What does this indicator show? Do not be mistaken that "the more the better." These figures - just a caliber, that is, an approximate amount of shrimp in a kilogram. And the more there are, the smaller their size. But if for a salad-cocktail, sushi, a festive dish of shrimp and rice with sauce, other delicious dishes, it is preferable to choose shrimp larger, then a trifle (90 \ 120) is also suitable for beer. The rest of the selection rules are the same as for any other seafood: natural color (pink), absence of unpleasant odors, integrity of carcasses. Another nuance is frosting. Glazing is, of course, no glaze, but an ice crust. It does not need to "save" extra money from the buyer, but to preserve the juices and taste inside the shrimp. That is, ice glazing is just a way to freeze, and you should not be afraid of it. But before frying, shrimp need to be rid of ice shells.

How to cook shrimps in a frying pan with spices

Before frying, shrimp do not need to be cleaned. This dish is eaten by hands, tearing off the head and removing the shell immediately before use. Shrimp should be warmed a little in a double boiler. In its absence, it is enough to scald them with boiling water.

While the shrimp dries, we will prepare the oil for frying. In the wok pour the vegetable oil, about 1.5-2 cm deep. Add 3 slices of garlic cut into bars, a slice of ginger (cubes), about half a teaspoon of paprika, red pepper (at the tip of the knife), a bay leaf and a pair of nails, 3 dry branches of dill, cumin. Fry and wait for the ginger and garlic to gild. Now you need to catch everything that is possible (except for small spices). We load shrimps and leave to languish for 15-20 minutes, so that all the moisture evaporated, and they began to be fried. It is often not necessary to stir it. Spread on a large dish, watered with soy sauce (literally a couple of spoons is enough). We cut a lemon in half, generously sprinkled with juice. We try to salt and, if necessary, add salt.

How to fry shrimps, cleaned from shells and heads

This option is for gourmets. Cook a little longer, but it's easier to eat. Before cooking, both glazed and freshly frozen shrimp should be blanched in boiling water. Cleaning them is not difficult: first you need to tear your head, along with it pulling the insides, then remove the shell with the paws, pulling the tail. Lower the carcasses into a boiling fragrant oil and allow them to turn red. Before serving sprinkle with fresh dill and add salt.