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Shrimps In Batter

Francois.Marin's picture
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Ingredients
  Fat 1 Cup (16 tbs) (For deep frying)
  Fried parsley 2
  Salt and pepper To Taste
  Alabama sauce/Piquant sauce 1 1⁄2 Tablespoon (to serve)
For fritter batter:
  Flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 Teaspoon
  Oil 1 Tablespoon
  Lukewarm water 1 1⁄4 Cup (20 tbs)
  Dry yeast package/1/2 cake compressed yeast 1⁄2
Directions

Method For batter: sift flour into a bowl with sugar, make a well in the center and add the table- spoon of oil and half the water.
Sprinkle over the yeast and leave 5 minutes or until dis- solved.
Stir flour mixture, adding remaining water gradually to make a smooth batter.
Sea- son and beat well for 2 minutes.
Cover and leave in a warm place 20 minutes or until well risen and foamy.
Dry shrimps thoroughly.
Heat fat until very hot (375°F).
Dip shrimps into the batter and drop them, one by one, into the hot fat.
Fry, a few at a time, until golden-brown and crisp.
Drain well on paper towels and keep hot in a low oven with door open until all the shrimps are fried.
Garnish with fried parsley, if you like, and serve very hot with Alabama or pi- quant sauce

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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