Ingredients
500 gr shrimps
500 gr prawns
500 gr squids
3 eggs
“00” Italian flour to taste
Corn flour to taste
Salt to taste
500 ml Santagata olive oil
Preparation
Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.
paper to serve. Sprinkle with salt.
