Spaghetti
Crevettes pannées aux Spaghettis en turban
-
10 jumbo tiger shrimp
-
25g of Panzani Spaghetti
-
25 g cornstarch
-
1 egg
-
Sweet chilli sauce
-
1. Cook the Spaghetti
-
2. Shell the jumbo shrimp and remove the dorsal vein. Roll the shrimp in the cornstarch, dip them in the beaten egg, and then roll two pieces of Spaghetti around each shrimp.
-
3. Fry at 180°C until golden brown, and serve with the sweet chilli sauce.
-
This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
You might also like
Gratin de Penne Rigate au chocolat
Penne Rigate
Make recipe
Couscous au ragoût de crevettes, basilic et tomates
Couscous
Make recipe
Mini Penne au saumon et à la roquette
Penne Rigate
Make recipe