Shrimp Fritters

A light, puffed batter that cracks under the teeth, revealing a plump and juicy shrimp. The frying is golden, not greasy, with a scent that evokes the best Cantonese tables.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 771
• Protein: 34 g
• Carbs: 42 g
• Fat: 50 g

Ingredients

• 500 g Wild shrimp ( whole )
• 150 g Wheat flour
• 50 g Corn starch
• 1 tsp Baking powder
• 1 piece Egg ( beaten )
• 200 ml Blonde beer
• 1 pinch Gray sea salt
• 750 ml Peanut oil ( for frying )
• 4 tbsp soy sauce ( for serving )

Instructions

1. Shrimp preparation

   Peel the shrimp, leaving the tail fin for easy handling. Incise the back to remove the black vein. Thoroughly pat each piece dry with a cloth; moisture is the enemy of crispiness.

2. Making the batter

   In a mixing bowl, combine flour, cornstarch, and baking powder. Stir in the beaten egg, then slowly pour in the cold lager. Whisk just enough to smooth: the batter should coat the spoon like thick cream.

3. Frying and browning

   Heat peanut oil to 180°C. Dip the shrimp into the batter and drop them one by one. The batter should puff up instantly. When they are golden and firm to the touch, remove them to a wire rack.

Chef's tips

• Use very cold beer; the thermal shock with the oil ensures a well-puffed batter.
• Do not overwork the batter after adding the liquid; small lumps are not an issue.
• Let the batter rest in the fridge for 15 minutes before use for better adherence.

Storage

Eat immediately to maintain crispiness. Does not tolerate reheating.