Golden and crispy fritters that envelop succulent shrimp, flavored with coriander and ginger. This elegant and indulgent appetizer will delight your guests with its delicious contrast between the crunchy batter and the tender seafood.
⏱️45 min
📊Medium
👥4 servings
🍽️Starter
festivequick
Ingredients
400 gshelled shrimp
150 gwheat flour
50 gcornstarch
1 pièceegg
250 mlcold water
1 cuillère à cafébaking powder
15 gfresh grated ginger
20 gfresh chopped cilantro
1 cuillère à caféfine sea salt
0.5 cuillère à caféground white pepper
1 litresunflower oil for frying
Instructions
1PREPARE THE SHRIMP: Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to remove all moisture. Cut each shrimp in half or leave them whole depending on your preference. This step is crucial to ensure good adhesion of the batter. Place them in a container and refrigerate.
2MAKE THE FRITTER BATTER: In a bowl, combine the flour, cornstarch, baking powder, salt, and white pepper. Mix these dry ingredients well with a fork to aerate them. Make a well in the center and pour in the lightly beaten egg, then gradually add the cold water while stirring gently in a circular motion. The batter should have the consistency of slightly thick cream, smooth and lump-free.
3ADD THE FLAVORS: Add the fresh grated ginger and chopped cilantro to the batter, mixing gently but evenly with a spatula. Taste and adjust the seasoning with salt and pepper to your preference. Let the batter rest for 10 to 15 minutes at room temperature to allow the flavors to develop properly and the baking powder to begin its action.
4PREHEAT THE FRYING OIL: Pour the sunflower oil into a Dutch oven or deep fryer and heat it to 175°C. To check the temperature without a thermometer, dip a small piece of bread: it should turn golden in about 45 seconds. Oil that is not hot enough will produce greasy fritters, while oil that is too hot will burn them. Use a kitchen thermometer for greater accuracy.
5COAT THE SHRIMP: Remove the shrimp from the refrigerator and gently coat them in the batter using a fork or two chopsticks. Make sure each shrimp is well covered with batter. You can prepare several fritters in advance and place them on a plate lined with parchment paper to prevent them from sticking together.
6FRY THE FRITTERS: Gently place 4 to 5 fritters at a time into the hot oil, avoiding splashes. Fry them for 2 to 3 minutes until golden and crispy, turning them halfway through with a slotted spoon. Remove them with the slotted spoon and place them on paper towels to remove excess oil. Keep the first fritters warm at 80°C in the oven while cooking the remaining ones.
7PLATING AND SERVICE: Arrange the hot shrimp fritters on a serving platter lined with paper towels or on a plate garnished with fresh cilantro leaves. Serve immediately with a sweet and sour sauce, spicy mayonnaise, or simply fresh lemon juice. The fritters should be enjoyed without delay to fully appreciate their optimal crispness.