BUTTERFLY TOAST RECIPES Shrimp

MATERIALS:

4 slices white bread (1-2 cm thick)
8 tails (350 g) medium shrimp
1 / 2 tsp salt, to stain
150 grams of fish fillet snapper / mackerel
1 teaspoon salt
1 / 2 teaspoon pepper
1 egg yolk, beaten
1 egg white, to spread oil for frying

HOW TO MAKE:

Discard the outskirts of bread, then cut the bread into 2 parts, set aside. Peel shrimp, leaving tails. Cut back not to break up and blend it so flat. Marinate the shrimp with salt, set aside.
Chop the fish fillets, then mix with salt, pepper, and egg yolks, stirring until blended.
Take a piece of bread, spread with 1 tablespoon fish dough, flatten. Spread 1 whole shrimp on top, press a little to cling. Repeat until consumables. Store in refrigerator for 1 hour.
Heat oil in skillet over medium heat. Take a piece of bread, shrimp, basting the edges with egg white. Put it in hot oil, fry the shrimp while you press gently so as not to loose. After a yellowish, lift, drain. Serve while warm with bottled sauce.

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