Shrimp Fried in Leavened Batter

Tiny shrimp are dipped in a light yeast batter and fried until golden. The yeast creates a crisp, fluffy coating that is favored in Rome and Palermo.

Shrimp Fried in Leavened Batter

Tiny shrimp are dipped in a light yeast batter and fried until golden. The yeast creates a crisp, fluffy coating that is favored in Rome and Palermo.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Appetizer

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 pound unshelled shrimp, as small as possible (455 g)
• 2 eggs
• Salt
• 1/2 package active dry yeast (about 1 1/4 teaspoons), dissolved in 1 cup lukewarm water (240 ml)
• 1 cup flour (140 g)
• Vegetable oil for frying

Method

 

Instructions

1. Shell and devein shrimp. Wash and dry thoroughly.
2. Optional: Bend shrimp so head and tail meet, and skewer with a toothpick.
3. Break eggs into a bowl, add salt, and beat. Add dissolved yeast, then sift in flour while beating steadily.
4. Heat 1/4 inch oil in a frying pan. Test readiness with a drop of batter.
5. Dip shrimp in batter, slip into pan (do not crowd), and fry until golden on both sides.
6. Transfer to a cooling rack or paper towels to drain. Sprinkle with salt and serve.

Tried this recipe?

Let us know how it was!