Fried crawfish tails in pink sauce
Instructions
Prepare the sauce: tomato paste diluted with three tablespoons of cream, the juice of half a lemon to filtered colander, a pinch of salt and sprinkle with pepper.
Pour two glasses of wine into a bowl, add a teaspoon of grated ginger 1 garlic clove, salt and let marinate shrimp tails for about an hour.
Beat the egg whites, soak the drained shrimp.
Toss them in flour and FRY in hot oil.
Dry on paper towels, sprinkle the pretzels and serve hot, with the sauce separately.
Accompanying wines: Soave "classic" (sparkling wine) DOC, Vernaccia Di San Gimignano DOCG Fiano Di Avellino DOC.
Ingredients and dosing for 4 persons
- 16 prawn tails
- 2 cups of dry white wine
- 1 bit of fresh ginger
- 2 egg whites
- Olive oil
- 1 clove of garlic
- Flour
- Salt
- For the sauce:
- Tomato paste
- 3 tablespoons of cream
- 1/2 lemon (juice)
- Salt
- Pepper