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Fried Shrimp In Pink Sauce
Fried Shrimp In Pink Sauce
(Gamberi Fritte In Salsa Rosa)
 
 
Ingredients:
 
4 tablespoons tomato puree
3 tablespoons double cream
Juice of 1/2 lemon, strained
12 fl oz (350 ml) dry white wine
1 teaspoon grated fresh root ginger
1 garlic clove
16 raw Mediterranean prawns, peeled and deveined
2 egg whites
Olive oil, for deep-frying
Plain flour, for dusting
Salt and pepper
 
Directions:
 
Mix together the tomato puree, cream and lemon juice in a bowl.

Season with salt and pepper and set aside.

Pour the wine into a dish and add a pinch of salt and the ginger and garlic.

Add the shrimp.

Mix well and leave to marinate for about 1 hour.

Stiffly whisk the egg whites in a grease-free bowl.

Drain the shrimp and immerse them in the egg white.

Heat the olive oil for deep trying in a large pan.

Spread out the flour in a shallow dish.

Holding each shrimp by the tip of its tail, dip it in the flour, then put it in to the hot olive oil and cook until golden brown.

Remove with a slotted spoon and drain on kitchen paper.

Season with salt and serve with the pink sauce handed separately. Serves 4.
 
That's it!
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