- Shrimp tiger - 500 Grams
- Flour - 3 Art. spoons
- Salt - To taste
- Breadcrumbs - To taste (for breading)
1. We wash the shrimp, cut off the head, bend the tail, between the scales should be seen the black gut. With a wooden toothpick, it is pulled and stretched (look at the photo for the recipe). Shrimp we clean, untreated leave only the tail. Now, to a temperature of one hundred and eighty degrees, we heat the oven. 2. Along the back we cut the shrimp. Left to right and right to left with a knife we make notches diagonally. Handle the knife a little bit (the tail should be flat). 3. We dilute the flour with water, we should get a homogeneous liquid dough. We add a little salt. We lower the shrimp into the cooked dumpling. 4. Pour the breadcrumbs into the plate and shift the shrimp there. Shrimp crumble in breadcrumbs so that it is covered with a dried crust completely. 5. The tray is lubricated with oil (you can lay out baking paper on a baking sheet), and spread the shrimps on it. About fifteen minutes to send the shrimp to bake in the oven (on the middle shelf). 6. Put the finished shrimp on a plate. Shrimp served hot with soy sauce, although it will be delicious with mayonnaise mixed with chopped onions.
Servings: 4