You may need to fry the shrimp in 2 to 3 batches, depending on the size of your air-fryer basket. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.įor the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with cooking spray. Preheat a 3.5 quart air fryer to 385 degrees F. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Dredge in the panko, turning until evenly coated. Pour 4 cups cold water into a pot and bring to a boil over high heat. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Whisk the eggs with a pinch of salt in another shallow bowl. Oil temperature will decrease when chicken is added. Using tongs, carefully place chicken in the heated oil, skin side down. Shake to remove any excess of the flour mixture. Dredge the chicken in the flour mixture, coating evenly. Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Dip the chicken (one piece at a time) into the buttermilk and egg mixture, coating evenly. For the fried shrimp: Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
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