30MIN

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INGREDIENTS

  • 2 cups of crushed Chile Toreado Taqueritos.
  • 1 egg.
  • 1 cup of milk.
  • 1 ½ cup of flour.
  • ½ teaspoon of salt.
  • 12 large shrimp peeled and cleaned.

Tartar sauce:

  • 1 cup of lemon mazola mayonnaise.
  • 2 tablespoons of chopped pickles.
  • 1 tablespoon capers, chopped
  • 2 tablespoons of chopped parsley.
  • 1 tablespoon of grated red onion.
  • juice of 1 lemon.
  • 1 tablespoon of pickle juice.

PREPARATION

  • With a mortar crush the Taqueritos, until they are well ground, place them in a bowl.
  • In a medium bowl, beat the eggs with the milk, add the flour, salt, and pepper
  • until smooth.
    Preheat the oil to 180 ° C.
    Pass the clean and dry shrimp through the mixture of milk, egg and flour.
  • Put the shrimp on the hot oil and cook for 2 minutes until they are golden brown and crisp.
  • Serve hot with tartar sauce.Tartar sauce:
    Procedure:
  • Finely chop the gherkins, capers and parsley.
  • Put the mayonnaise and lemon juice in a bowl and mix the capers and the chopped pickle

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PREPARATION

  • With a mortar crush the Taqueritos, until they are well ground, place them in a bowl.
  • In a medium bowl, beat the eggs with the milk, add the flour, salt, and pepper
  • until smooth.
    Preheat the oil to 180 ° C.
    Pass the clean and dry shrimp through the mixture of milk, egg and flour.
  • Put the shrimp on the hot oil and cook for 2 minutes until they are golden brown and crisp.
  • Serve hot with tartar sauce.Tartar sauce:
    Procedure:
  • Finely chop the gherkins, capers and parsley.
  • Put the mayonnaise and lemon juice in a bowl and mix the capers and the chopped pickle

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