Portions : 20 bites
Preparation and cooking time: 20 minutes
Ingredients
- 20 shrimp 16 /20, peeled
- 1l (4 cups) flour
- 15 ml (1 tbsp.) baking powder
- 15 ml (1 tbsp) madras curry powder
- 1 l (4 cups) beer (approx.)
- salt and pepper to taste
Preparation
- Preheat fryer to 190° C (375° F)
- Season shrimp with salt and pepper.
- In a bowl, mix flour, a pinch of salt and pepper, baking powder, curry powder and beer until you obtain a doughnut batter with a slightly thick texture (similar to pancake batter), but not too liquid to coat the shrimp.
- Dip each shrimp one by one into the doughnut batter, then dip them progressively into the hot oil.
- Remove with a skimmer or spider.
- Place on absorbent paper and add a pinch of salt.
