Shrimp in Batter with Cashews and Rice

Ingredients

• 250 g rice
• 75 g cashew nuts
• 2 Eggs
• 100 g flour
• 125 ml wine
• Salt
• pepper (ground)
• 600 g pre‑cooked shrimp (peeled and deveined except tail segment)
• vegetable oil (for frying)

Instructions

1. 1.

   Steam the rice according to package instructions. Roast the cashews in a dry pan until golden brown.

2. 2.

   Separate the eggs. Whisk the flour with yolks, wine, salt, and pepper into a smooth batter and let rest 30 minutes; then beat the whites stiffly and fold them in.

3. 3.

   Wash and pat the shrimp dry.

4. 4.

   Heat oil in a pot (it’s hot enough when small bubbles rise on a wooden spoon handle). Dip the shrimp in the batter and fry in batches for about 3 minutes until golden brown. Drain on paper towels.

5. 5.

   Arrange the rice on a plate, sprinkle with nuts, top with shrimp, and serve.