Shrimps in Batter

Ingredients

• 100 g rice flour (or 50 g wheat flour and 50 g wheat starch)
• 1 Egg white
• 1 pinch salt
• 1 tsp curry powder
• 1 l neutral cooking oil (for frying)
• 12 large shrimp (deveined and peeled except for the tail segment)
• 100 g rice flour (for dredging)

Instructions

1. 1.

   Sift the rice flour into a bowl. Add the egg white, salt, and curry powder and whisk quickly with a fork. Pour about 150 ml cold water all at once and stir until a smooth batter forms.

2. 2.

   Heat the oil in a medium pot to about 170°C.

3. 3.

   Pat the cleaned shrimp dry with paper towels. Dredge them in rice flour, tap off excess, then coat with the batter. Let them drain briefly and carefully drop into the hot oil. Turn occasionally with a slotted spoon and fry evenly for about 2 minutes until golden brown. Lift with the spoon, let drain on paper towels, and repeat for all shrimp in batches.

4. 4.

   Serve with dipping sauces of choice.