DEEP FRIED STUFFED SHRIMP

24 jumbo shrimp

6 water chestnuts

Thin julienne Prosciutto or Westphalian ham

1 beaten egg

2 cups flour

7 cups oil

1.Shell and de-vein 10 jumbo shrimp and chop into a pulp. Set aside.

2.Finely chop and smash the 6 water chestnuts. Set aside.

3.Shell and de-vein the 14 jumbo shrimps leaving the tails intact,

4.Split the 14 shrimp lengthwise along the de-veined edge but far enough to separate.

5.Spread them flat and lay along each crevice a thin julienne of Prosciutto or Westphalian ham.

6.Spread the shrimp and chestnut mixture into the crevices above the ham and mold it into the form of a wide beveled edge when you partially re-close the shrimp for breading.

7.Dip the shrimp into the beaten egg, then into flour.

8.Allow to dry on a rack 15 to 20 minutes.

9.Pour 7 cups of oil into deep fryer.

10.Preheat the deep fryer to 266°F.

11.Lift the shrimp by the tails and slide them gently into the heated oil.

12.Fry for approximately 5 minutes or until golden brown.

13.Drain on absorbent paper and serve at once.

YIELD: 4 SERVINGS

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Sunbeam 3247, 3242 owner manual Deep Fried Stuffed Shrimp
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3242, 3247 specifications

The Sunbeam 3247 and 3242 are exemplary models in the realm of small kitchen appliances, specifically designed for those who seek convenience without compromising on performance. These versatile devices are perfect for various cooking tasks, making them a staple in any modern kitchen.

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