A signature Venetian dish, Schie Fritte combines the soft texture of white polenta with the crunch of tiny grey prawns. Traditionally eaten with the prawns' heads, shells, and all, this dish boasts an essential contrast that is undeniably satisfying. Perfect as an antipasto or cicchetti, these prawns are a crunchy delight that can serve 6–8 people. Lightly dusted with flour and quickly fried to golden perfection, the prawns pair flawlessly with creamy white polenta or grilled polenta crostini. Whether as a part of a grand Italian meal or a simple aperitivo snack, this dish is a must-try for those seeking a bite of Venice.
Ingredients
500g(1 lb 2 oz) live, very small prawns (shrimp) (school prawns or brown shrimp)
1 ½tablespoonsplain, all-purpose flour, for dusting
vegetable oil, for frying
creamy white polenta or polenta crostini, to serve
Instructions
Place the whole prawns in a large bowl and dust with the flour, mixing gently so they are all covered lightly. Pour the vegetable oil into a wide frying pan with at least 2 cm (3/4 in) oil and heat over a medium heat to 180°C (350°F).
Fry the prawns in a few batches – they should only take about 30 seconds to cook (they will turn orange and the flour will become crisp and golden). Drain on absorbent kitchen paper and sprinkle generously with salt. When they are all ready, serve them with hot, creamy white polenta, or with grilled white polenta crostini.