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Ingredients
Battered and Fried Shrimp Skewers and Mulled Wine
- For the mulled wine
- 1 l light Red wine
- 100 milliliters Port wine
- 1 organic Orange (zest)
- 4 cloves
- 1 Cinnamon stick
- 1 tsp Cardamom
- 1 Star anise
- 1 pc fresh ginger (peeled about 1.5 cm and sliced)
- For the batter
- 300 grams Pastry flour
- 2 eggs
- 1 egg yolk
- salt
For the mulled wine: In a saucepan, bring wine and port along with orange zest, spices and ginger to a simmer. Simmer 10-15 minutes.
For the batter: Meanwhile in a bowl mix 200 grams (approximately 7 ounces) flour with the eggs, the yolk, approximately 350 ml (approximately 12 ounces) cold water and 1 pinch of salt to a smooth dough, cover and let stand 15 minutes. Pour the oil into a deep-fryer or saucepan and heat to 180°C (approximately 350°F). Rinse the shrimp, blot dry, dredge in the remaining flour, shaking off excess and coat in the batter, letting excess drip back into the bowl.
Working in batches fry the shrimp until golden brown, remove with a slotted spoon and drain on paper towels. Thread on wooden skewers. Strain the hot wine into 4 glasses and top each with one clove-studded orange slice. Serve the shrimp with the mulled wine.
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |