8 raw, medium-sized shrimp (with shell, headless, 30 g each)
salt
pepper (from the mill)
100 g glass noodles
2 egg whites
500 ml vegetable oil (for frying)
Instructions
1. Peel the shrimp but leave the tail fins on. Make a lengthwise cut on the top and remove the vein. Make a small cut on the belly too so they stay straight when frying. Season them with salt and pepper afterwards.
2. Cut the glass noodles into 1 cm long pieces with scissors and put them in a bowl. Whisk the egg whites. Heat the vegetable oil in a wok. (It is hot enough when bubbles start to rise on a wooden spoon handle you hold in the oil).
3. Dip the shrimp with a fork into the egg whites first, let the excess drip off, then coat them in the glass noodle pieces. Fry them in the oil for about 2 minutes until golden yellow. Pat them dry on kitchen paper and serve immediately.
Nutrition per serving
kcal: 589
Protein: 41 g · Fett/Fat: 28 g · Carbs: 44 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →