Shrimps in Batter
|Fat||1 Cup (16 tbs) (For deep frying)|
|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)|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Dry yeast package/1/2 cake compressed yeast||1⁄2|
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 (375Â°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