Shrimp Fritters
Ingredients
- 500 gWild shrimp (whole)
- 150 gWheat flour
- 50 gCorn starch
- 1 tspBaking powder
- 1 pcEgg (beaten)
- 200 mlBlonde beer
- 1 pinchGray sea salt
- 750 mlPeanut oil (for frying)
- 4 tbspsoy sauce (for serving)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crispiness. Does not tolerate reheating.
